Labneh Tomato and Pomegranate Salad
Description
A refreshing salad that will attract you at first glance! The contrast of colors and flavors will definitely please any person.
Ingredients
- 450 g. /1 lb. cherry tomatoes about 12 pieces
- 9 tablespoons labneh or spreadable goat cheese would be a good substitute
- 1 small loaf or ½ large loaf Arabic bread
- 1 tablespoon sumac a lemon berry that is ground and turned into a powder. It has a mild citrus flavor
- 1 large pomegranate de-seeded
- 2 cups lettuce roughly chopped
- 3 tablespoons canola oil to toast the Arabic bread
- 4 tablespoons extra virgin olive oil
- 3 tablespoons pomegranate molasses
- Salt to taste
Instructions
- Preheat the oven to 180°C/350°F.
- Cut the Arabic bread into medium squares. Mix with canola oil and sumac and toast it in a tray to a golden color, about 10 minutes, flipping the bread squares every now and then for even browning. Set aside.
- Place the roughly chopped lettuce on a large plate.
- Cut the cherry tomatoes in half, leaving the end still slightly connected and arrange the tomatoes neatly on top of the lettuce.
- Spoon 1 tablespoon of labneh on top of each tomato. Sprinkle a heaped tablespoon of pomegranate seeds over the labneh.
- Top with the crunchy bread and drizzle the pomegranate molasses and olive oil evenly over the salad. Sprinkle a pinch of salt! How tasty!
Notes
The recipe was featured onthe Mashable.com in an article about “what different cultures eat for Thanksgiving dinner”.
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