Tomato Salad With Labneh and Za’atar

Ingredients:

Serves 4

3/4 cup (175 ml / 85 g) labneh 1 scant tablespoon (15 ml) za’atar blend *

1 1/2 pounds (750 g / 4 cups) miniature or cherry tomatoes, halved 2 tablespoons (30 ml) extra-virgin olive oil

1 clove garlic, very finely chopped 1 tablespoon (15 ml) fresh lemon juice

1 teaspoon (5 ml) sumac *

Sea salt

2 to 3 sprigs fresh herbs (za’atar, oregano, marjoram or thyme) Bread

Directions:

Balls of labneh may be made well ahead of time and refrigerated. Line a sieve with cheesecloth or paper towels and set over a bowl. Add labneh and let stand an hour at room temperature so some of its liquid drains off, making it more dry and easier to roll. Mix in za’atar. Place parchment paper on a flat plate. Oil your hands and roll the labneh into small balls. Cover with plastic wrap and refrigerate until ready to use.

Arrange tomatoes on a platter. In a small bowl, whisk together the olive oil, garlic and lemon juice, and drizzle it over the tomatoes. Sprinkle with sumac and salt to taste. Top with labneh balls and fresh herbs.

Serve with bread.

* Note: A combination of dried za’atar leaves, sesame seeds, the dried shrub sumac and salt, the za’atar blend may be replaced by oregano. This blend and sumac are available in supermarkets and Middle Eastern specialty stores.