The salad is made in the Lebanese mountain villages with a fermented goat cheese, but you can use a strong, crumbly goat cheese.

Ingredients

　　1/2 pound goat cheese

　　1 clove garlic, crushed or mashed (optional)

　　1 mild red or white onion, finely chopped

　　2 or 3 firm ripe tomatoes, diced

　　4–5 tablespoons extra-virgin olive oil

　　Crush the cheese with a fork, adding garlic if using. Stir in the onion and tomatoes, and sprinkle generously with olive oil.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf