Gazan Dagga (Fiery Cherry Tomato & Dill *Salad*)

 Chopped* Gazan Dagga (Fiery Cherry Tomato & Dill Salad*) from Palestine

*The tomatoes are meant to be mashed too, but I wanted this to me more salad-like.

Ingredients

 1 pint cherry or grape tomatoes, halved or quartered

 1 fresh serrano pepper, finely minced (seeds removed for moderate heat, or kept for full heat)

 2 small garlic cloves, finely minced or mashed to a paste

 1/2 cup fresh dill, finely chopped

 1/2 tsp fine sea salt (or coarse sea salt, to taste)

 2 tbsp fresh lemon juice

 2–3 tbsp high-quality extra-virgin olive oil

Instructions

1. Prep the Base: On a cutting board, finely mince the serrano, garlic, and fresh dill together with the sea salt. You can also mash them lightly with the side of your chef's knife to release their essential oils without turning them into a mushy paste.

2. Combine with Tomatoes: Place the halved cherry tomatoes in a mixing bowl. Add the dill-serrano-garlic mixture and gently fold everything together so the aromatics cling to the cut faces of the tomatoes.

3. Dress & Finish: Drizzle in the fresh lemon juice and extra-virgin olive oil. Toss gently one last time.

4. Serve: Transfer to a shallow bowl, drizzle with an extra drop of olive oil if desired, and serve cold or at room temperature alongside your pitas, flatbreads, or grilled meats.