Summer Tomato Salad

• 4 very fresh ripe tomatoes, cubed
• 1 (16 ounce) candrained & rinsed garbanzo beans
• 7 leaves basil, cut into ribbons
• 3 garlic cloves, smashed (with the salt)
• 12 teaspoon salt
• 12 cup goat feta cheese
• 2 dozen kalamata olives
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• yoghurt, 1/2 cup per person (very thick, unflavored)
• 2 loaves Syrian bread, toast triangles
• 6 tablespoons butter

1. Drain and rinse your garbanzo beans, then soak in very hot water for 5 to 6 minutes.
2. then drain again.
3. Cube your fresh, washed tomatoes, remove the stems.
4. Slice your basil into thin ribbons.
5. Crack your olives and remove pits, add feta and drizzle the 2 tablespoons of oil on top olive oil.
6. Crush peeled garlic with salt, add to salad, Add in your garbanzo beans, and toss.
7. Sprinkle the top with the brown sugar.
8. Take loaves of sryian bread, spread with butter (real), cut into triangles and then toast in a 500 degree pre heated oven for 5 minutes.
9. Serve these, and the yoghurt on the side in an attractive serving platter.
10. Sometimes this is served with crumbled boiled eggs with bacon and tahini & lemon juice, but that is a more syrian presentation, and is a very aquired taste.

tomatoes, garbanzo beans, basil, garlic, salt, feta cheese, olives, olive oil, brown sugar, yoghurt, loaves syrian bread, butter

Taken from www.food.com/recipe/summer-tomato-salad-132019 (may not work)