A late-summer layering ritual—with za’atar, roasted garlic, and a cameo from Wilder.

This dish is less about cooking and more about curating: the juiciest heirloom tomatoes you can find, a creamy base of herbed labneh that holds it all together, and a few golden touches to finish. We started with overnight-strained labneh (for maximum thickness), added roasted garlic, herbs, lemon zest, and olive oil, then layered it all up on a platter like edible art.

📝 Ingredients (Serves 2 as a starter, 4 as part of a spread)

For the Herbed Labneh Base:

1 cup labneh (or full-fat Greek yogurt, strained overnight)
2 tbsp olive oil
1 tbsp chopped fresh parsley
2-3 small clove roasted garlic, mashed
Zest of 1 lemon
Salt to taste

For the Tomato Layer:

3–4 ripe heirloom tomatoes, thickly sliced (mix of colors and sizes)
1–2 tbsp good olive oil
Flaky salt + freshly ground black pepper

To Finish:

Za’atar, for sprinkling
More olive oil
Optional: extra herbs or edible flowers for flair

🔥 Instructions

1. Prep the labneh:
Strain labneh overnight for the thickest texture.
Once ready, mix with roasted garlic, olive oil, parsley, lemon zest, and a good pinch of salt. Taste and adjust.

2. Build the base:
Using a cake knife or spatula, spread a thick, even layer of herbed labneh on a serving platter. Think of it as a soft bed for your tomatoes.

3. Layer the tomatoes:
Slice the heirlooms thick and gently place them in overlapping layers over the labneh. Go for contrast in color and shape.

4. Finish with flair:
Drizzle everything with your favorite olive oil. Sprinkle with flaky salt, fresh black pepper, and a generous dusting of za’atar.

🌿 To Serve

Serve immediately or let it sit for 10–15 minutes to let the flavors mingle. Great as a standalone starter or part of a mezze-style summer spread. Just add bread, wine, and whatever toddler commentary you’re gifted with that day. 🍷