AppetizerSide DishSnack

Shanklish Salad

Name: Shanklish Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 200 g shanklish cheese crumbled; 2 pcs tomato diced; 0.5 pcs yellow onion finely chopped; 0.5 cup fresh parsley chopped; 2 tbsp extra virgin olive oil; 2 pcs pita bread for serving

Experience the vibrant flavors of Lebanon with this refreshing Shanklish Salad. Tangy, aged shanklish cheese is crumbled and tossed with juicy tomatoes, pungent red onion, and fresh parsley, all brought together by a generous drizzle of extra virgin olive oil. This simple yet elegant salad is a delightful appetizer or light meal, perfect for a warm day.

An original recipe by Forkin

Total time: 15 min
Serves: 4
Difficulty: Easy
Per serving: 316 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gshanklish cheese, crumbled
2 pcstomato, diced
0.5 pcsyellow onion, finely chopped
0.5 cupfresh parsley, chopped
2 tbspextra virgin olive oil
2 pcspita bread, for serving

Equipment

Mixing bowl · Chef's knife · Cutting board · Measuring spoons

The method

Step by step

1
Prepare the shanklish cheese by crumbling it into a medium-sized mixing bowl.
About 2 min
Cook’s note: If the shanklish is very firm, you can grate it for a finer texture, or gently mash it with a fork.
2
Dice the tomatoes into small, uniform pieces.
About 3 min
Cook’s note: For best results, use ripe, firm tomatoes like Roma or beefsteak. Remove the watery core to prevent the salad from becoming soggy.
3
Finely chop the yellow onion.
About 2 min
Cook’s note: For a milder onion flavor, soak the chopped onion in cold water for 10 minutes, then drain thoroughly before adding to the salad.
4
Chop the fresh parsley, ensuring it is thoroughly dried after washing to prevent diluting the dressing.
About 2 min
Cook’s note: Use flat-leaf parsley for its robust flavor and tender leaves.
5
Add the diced tomatoes, finely chopped yellow onion, and chopped fresh parsley to the bowl with the crumbled shanklish cheese.
About 1 min
Cook’s note: Ensure all vegetables are roughly the same size for a harmonious texture in each bite.
6
Drizzle the extra virgin olive oil generously over the ingredients in the bowl.
About 1 min
Cook’s note: Use a high-quality, fruity extra virgin olive oil as it is a prominent flavor in this simple dressing.
7
Gently toss all ingredients together until they are well combined and the olive oil evenly coats everything.
About 1 min
Cook’s note: Mix with a light hand to avoid mashing the shanklish cheese too much, preserving its crumbly texture.
8
Serve the Shanklish Salad immediately with fresh pita bread.
Cook’s note: Warm the pita bread slightly before serving for a softer texture and enhanced aroma.

Per serving

Nutrition

63%Score

Calories: 315.8kcal
Protein: 14.1g
Carbs: 21.1g
Fat: 18.9g
Fibre: 2.2g
Sugar: 4.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This vibrant salad pairs wonderfully with other meze dishes like hummus, baba ghanoush, or tabbouleh for a complete Lebanese spread. For an extra layer of flavor, consider adding a pinch of dried mint or a squeeze of fresh lemon juice. It also makes a fantastic light lunch on its own, especially during warmer months.

Storage

Store leftover Shanklish Salad in an airtight container in the refrigerator. It is best consumed within 1-2 days.

Reheating

This salad is best served chilled or at room temperature and does not require reheating.