Tomato Salad with Labneh

By Leite's Culinaria

Ingredients

3/4 cup (3 oz) labneh* (preferably homemade)
Scant 1 tablespoon za'atar (optional)
1 pound 10 ounces heirloom or good-quality slicing tomatoes or cherry tomatoes
2 tablespoons extra-virgin olive oil
1 clove garlic (very finely chopped)
1 tablespoon fresh lemon juice
1 teaspoon sumac
Flaky sea salt
2 to 3 sprigs fresh za'atar (leaves picked (or use fresh oregano or marjoram, or in a pinch, thyme))
Bread (for serving)

Prep Time30mins
Servings4

Instructions

Line a sieve with paper towels and set over a bowl. Spoon the labneh 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.

Line a plate with parchment paper. With lightly oiled hands, roll the labneh into balls the size of marbles and set on the plate. Cover with plastic wrap and refrigerate until ready to use. TESTER TIP: Wash and re-oil your hands after every 5 labneh balls so that the labneh doesn't lose its shape.

Slice the tomatoes into rounds 1/3 inch (1 cm) thick and arrange on a serving platter.

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 labneh balls and scatter with the fresh za'atar leaves. Serve with bread.