Name: Tomato salad with labne and za’atar
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 400 gram mixed baby heirloom tomatoes; 170 gram grape tomatoes; 250 gram teardrop tomatoes; 310 gram bottled marinated eggplant in oil, drained; 300 gram labne in chilli, rosemary and garlic oil; 1 fresh long green chilli, chopped finely; 1 clove garlic, crushed; 1 1/2 tablespoon lemon juice; 3 teaspoon za'atar; 1/4 cup lightly packed fresh mint leaves; 1/4 cup lightly packed fresh flat-leaf parsley leaves

Tomato salad with labne and za’atar

Light and colourful tomato salad with labne and za'atar, a Middle Eastern spice mixture.

Ingredients

400 gram mixed baby heirloom tomatoes

170 gram grape tomatoes

250 gram teardrop tomatoes

310 gram bottled marinated eggplant in oil, drained

300 gram labne in chilli, rosemary and garlic oil

1 fresh long green chilli, chopped finely

1 clove garlic, crushed

1 1/2 tablespoon lemon juice

3 teaspoon za’atar

1/4 cup lightly packed fresh mint leaves

1/4 cup lightly packed fresh flat-leaf parsley leaves

Method

1.Cut tomatoes into irregular shapes, leaving some whole; place in a large bowl.

2.Cut eggplant into bite-sized pieces; add to bowl.

3.Drain labne, reserving ¼ cup of the oil. Whisk reserved oil, chilli, garlic, juice and 2 teaspoons of the za’atar in a small bowl until combined. Add dressing to large bowl with tomatoes; toss gently to combine. Season to taste.

4.Arrange salad on a large serving platter. Top with labne and herbs; sprinkle with remaining za’atar. Accompany with crusty bread, if you like.

Making your own za’atar at home is easy; simply combine 1 teaspoon sumac, ½ teaspoon dried thyme,½ teaspoon salt and 1½ teaspoons crushed sesame seeds.
Note

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