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Heirloom Tomato Salad with a Quick Labneh
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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!
Prep Time25 mins
Total Time25 mins
Course: Salad
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

Citrus dressing

  • 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!