This is such a refreshing salad. I like to use Bulgarian cheese (the one served with watermelon in Israel) or Mediterranean-style white cheese, which is slightly more delicate than feta. However, feta also works well. Mix colours of tomatoes or stick to red, but use the best quality you can as it is all about tomatoes here, and now is the perfect season for juicy and sweet ones. Add rocket or baby leaves to make it a more substantial salad.
- Halve the tomatoes, tear the basil leaves, crumble the cheese and add to the tomatoes (saving some cheese and basil for decoration) and gently mix.
- Make the dressing whisking together the oil, zaatar and lemon juice. Add most of it to the tomato salad and gently stir.
- Transfer to a serving bowl, and scatter over the remaining cheese, a couple more basil leaves, a touch of zaatar and the remaining dressing.
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