Tomato, Butter Bean, Parsley & Labneh Salad with a Lemon Vinaigrette & Za'atar
This is what I call summer on the farm. Our fresh herbs and tomatoes have arrived and it's one of my favourite harvest seasons. I love fresh salads this time of year and this has to be one of my favourite ones thus far. Labneh is basically yogurt cheese. Just like Greek yogurt, it is made by straining yogurt until it loses most of its liquid. Its so easy to make and so creamy thick and so delicious. Labneh can be made 4-5 days ahead and can be stored in the refrigerator with a little olive oil in an airtight container. Za'atar Tastes, tangy, herbal, nutty, or toasty, a blend of ground dried thyme, oregano, marjoram, toasted sesame seeds and salt. A wonderful finishing spice. This Middle Eastern Salad is perfect for the Summer heat and best paired with pita, crusty bread and a chilled bottle of Pinot Grigio.
1 cup sun sugar or cherry tomatoes, halved
1 large beef steak or field tomato, thinly sliced
14 fl oz (398 mL) canned butter beans, rinsed and drained(if you can't find butter beans, any white bean is as delicious, Navy, white or cannellini)
1/3 cup red onions, thinly sliced
1/4 cup Italian flat leaf parsley, finely copped
Kalamata olives (optional)
1 tbsp Za'atar
1/4 cup extra-virgin olive oil
1 1/2 tbsp fresh lemon juice
1 small garlic clove, minced
1 tsp sea salt flakes
1 tsp sea salt flakes
500 g Greek-Style yogurt
To make Labneh, in a small bowl, stir salt into Greek yogurt. Line a sieve with two layers of cheese cloth and place sieve over a big bowl. Spoon yogurt mixture into cheese cloth and gather cloth. Tie into a ball with kitchen string. Refrigerate for 24 hours until liquid has drained and thick. Gently squeeze occasionally to encourage the liquid to drain.
To make vinaigrette, whisk all ingredients together. In a medium bowl, toss tomatoes, beans, onion and parsley with vinaigrette.
To assemble salad, with a spoon, spread 3-4 tbsp of labneh on a platter. Top with tomato and bean mixture. Sprinkle with Za'atar and garnish with olives. Serve with pita or crusty bread.
SERVINGS 2-4 | PREP & COOK TIME 30 mins + overnight for Labneh