Shanklish Salad (Crumbled cheese with chopped tomato, onion, parsley)

Shanklish cheese: A tangy and slightly spicy fermented cheese from the Levantine region.

Tomatoes: Fresh and juicy, they add a burst of flavor and color to the salad.

Onion: Adds a sharp and pungent taste that balances the tanginess of the cheese.

Parsley: Fresh and aromatic, it adds a touch of greenery and enhances the overall flavor.

To enhance the flavor of your shanklish salad, consider lightly toasting the shanklish cheese in a dry skillet over medium heat for a few minutes before crumbling it into the salad. This will bring out a deeper, nuttier flavor in the cheese. Additionally, make sure to finely chop the onion and parsley to ensure an even distribution of flavors throughout the dish. For a burst of freshness, you can also add a squeeze of lemon juice just before serving.

• shanklish cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a good alternative to shanklish.

• shanklish cheese - Substitute with goat cheese: Goat cheese offers a creamy texture and a slightly tangy taste, which can mimic the flavor profile of shanklish.

• chopped tomatoes - Substitute with cherry tomatoes: Cherry tomatoes provide a similar juicy texture and sweetness, and can be chopped to match the size of regular tomatoes.

• chopped tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a concentrated tomato flavor and a chewy texture, offering a different but complementary taste.

• chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a subtle depth to the salad.

• chopped onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color, making them a good alternative in salads.

• chopped parsley - Substitute with cilantro: Cilantro offers a fresh and slightly citrusy flavor, which can add a different but refreshing taste to the salad.

• chopped parsley - Substitute with mint leaves: Mint leaves provide a refreshing and aromatic flavor, adding a unique twist to the salad.

• To keep your shanklish salad fresh, store it in an airtight container. This helps maintain the flavors and prevents the cheese from drying out.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this period, the tomatoes and onions may start to release too much moisture, affecting the texture.
• If you plan to make the salad ahead of time, consider storing the shanklish cheese separately and mixing it with the vegetables just before serving. This keeps the cheese from becoming too soggy.
• For freezing, note that shanklish salad is best enjoyed fresh. However, if you must freeze it, place the salad in a freezer-safe container. Ensure there is minimal air inside to prevent freezer burn.
• Label the container with the date of freezing. The salad can be frozen for up to one month. Keep in mind that the texture of the tomatoes and onions may change upon thawing.
• When ready to use, thaw the salad in the refrigerator overnight. Give it a good mix before serving to redistribute any separated moisture.
• For the best taste and texture, add a splash of lemon juice or a drizzle of olive oil after thawing to refresh the flavors.

• Microwave Method

  1. Place the shanklish salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals, stirring gently between each interval, until the cheese is warm but not melted.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method

  1. Heat a non-stick skillet over low heat.
  2. Add the shanklish salad to the skillet, spreading it out evenly.
  3. Stir gently and continuously to ensure even heating without melting the cheese.
  4. Once warmed through, transfer to a serving dish and enjoy.

• Oven Method

  1. Preheat your oven to 300°F (150°C).
  2. Spread the shanklish salad evenly on a baking sheet lined with parchment paper.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10 minutes, checking occasionally to ensure the cheese doesn’t melt.
  5. Remove from the oven and let it cool slightly before serving.

• Steaming Method

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the shanklish salad in a heatproof bowl that fits snugly over the pot without touching the water.
  3. Cover the bowl with a lid or aluminum foil.
  4. Steam for about 5-7 minutes, stirring occasionally, until the cheese is warmed through.
  5. Carefully remove the bowl from the pot and serve immediately.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Chef's knife: A sharp knife used for chopping the tomatoes, onion, and parsley.

• Cutting board: A sturdy surface to safely chop the vegetables and herbs.

• Measuring scale: A tool to accurately measure the 200 g of shanklish cheese.

• Serving spoon: A spoon used to mix the ingredients well and to serve the salad.

• Refrigerator: An appliance to chill the salad if you choose to serve it later.

Pre-chop ingredients: Prepare the tomatoes, onion, and parsley in advance and store them in airtight containers.

Use pre-crumbled cheese: Buy shanklish cheese that is already crumbled to save time.

Batch prep: Double the recipe and store extra servings in the refrigerator for quick meals later.

Efficient mixing: Use a large mixing bowl to combine all ingredients quickly and evenly.

Chill ahead: Make the salad a few hours before serving and let it chill in the refrigerator to enhance flavors.