Heirloom Tomato Salad with a Quick Labneh
This bright and sunny Heirloom Tomato Salad uses November's best seasonal produce and is accompanied by a quick Labneh!
Servings: 2 servings
- 1 cup Greek yogurt
- Some cheesecloth can be found at the dollar store
- Pinch of sesame seeds cumin, coriander, salt & pepper
- Drizzle of olive oil and honey
- Pinch of chopped pistachios optional
- 2 cups chopped mini heirloom tomatoes sliced in half
- Any type of sprouts
- 1 tbsp olive oil
- Juice of half an orange
- Juice of half a lemon
- 1/2 tsp balsamic vinegar
- 1/2 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
Prepare labneh by putting a cheesecloth over a wire strainer. Let sit over a large bowl and strain for up to 24 hours, but a quick version of this is fine to be strained within 15 minutes (squeeze out as much liquid as you can if you go this route!)
Scoop a bit of the labneh into the middle of a large pasta bowl, and sprinkle with spice mix and pistachios, and drizzle with olive oil and honey.
Mix all the ingredients for the citrus dressing together, and then cut tomatoes in half.
Arrange the tomatoes all around the labneh, and pour a tiny bit of dressing overtop of the tomatoes. Sprinkle with sprouts, and serve with sesame bread!