TOMATO SALAD WITH LABANEH AND ZA’ATAR
❚ 3/4 cup (85 g) labaneh, preferably homemade (see note)
❚ Scant 1 tbsp za’atar blend (optional)
❚ 1 lb 10 oz (750 g) heirloom or good-quality slicing tomatoes or cherry tomatoes (a mixture of colours looks pretty here)
❚ 2 tbsp extra-virgin olive oil
❚ 1 clove garlic, very finely chopped
❚ 1 tbsp fresh lemon juice
❚ 1 tsp sumac
❚ Maldon sea salt
❚ 2–3 sprigs fresh za’atar, leaves picked (or use fresh oregano or marjoram, or in a pinch, thyme)
❚ Bread, for serving
1. Line a sieve with paper towels and set over a bowl. Spoon the labaneh into the sieve and allow to sit for about 1 hour at room temperature, until some of the liquid has drained and it is drier and easier to roll. Transfer to a bowl, add the za’atar blend (if using) and mix to combine.
2. Line a flat plate with parchment paper. With lightly oiled hands, roll the labaneh into balls the size of marbles and set on the plate. Cover with plastic wrap and refrigerate until ready to use.
3. Slice the tomatoes into rounds 1⁄3 inch (1 cm) thick and arrange on a serving platter.
4. In a small bowl, whisk together the olive oil, garlic and lemon juice. Spoon the mixture over the sliced tomatoes. Sprinkle with the sumac and salt flakes. Top with the labaneh balls and scatter with the fresh za’atar leaves. Serve with bread.
Serves: 4-6
Note: If you do not have or want to make labaneh, you could substitute thin slices or small cubes of feta. You could also use soft goat cheese and either crumble it or form it into balls as you would the labaneh.