🍅 Heirloom Tomatoes on Herbed Labneh & Za'atar
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. 🍷