This Lebanese-style labneh, tomato, and pomegranate salad is a feast for the eyes and the palate! Inspired by a salad my son Hicham once enjoyed in Istanbul, I decided to create my own version, bringing together creamy Lebanese labneh, juicy cherry tomatoes, sweet pomegranate seeds, and crunchy toasted Arabic bread. The result is a refreshing salad with a beautiful contrast of colors, flavors, and textures.
I grew up eating labneh and can almost enjoy it with anything! I absolutely love the combination of sweet, juicy pomegranate seeds, tangy cherry tomatoes, and creamy, slightly tart labneh, all brought together with a drizzle of olive oil and a touch of sumac. It is incredibly simple to prepare, yet remarkably delicious! Honestly, I can eat an alarming amount of it. How delicious!
When Spontaneity Creates Something Delicious: Labneh, Tomato and Pomegranate Salad
Some of the best salads I have ever created were never planned. They simply came to mind spontaneously, born out of the pleasure of combining this with that, trusting my instincts, and seeing where the ingredients would take me. Sometimes, the most unexpected combinations turn out to be far better than I could have imagined!
In this salad, I brought together flavors and ingredients that have always been familiar to me: the earthy tang of sumac, fruity olive oil, creamy Lebanese labneh, and golden, crispy pieces of toasted Arabic bread. These are ingredients I know and love, and I have enjoyed countless times in different combinations. Yet, when I brought them together with juicy cherry tomatoes and jewel-like pomegranate seeds, something quite extraordinary happened. The result exceeded my expectations!
I love how the creamy labneh balances the bright acidity of the tomatoes, while the pomegranate seeds lend little bursts of sweetness and freshness. The sumac-infused olive oil brings its characteristic tanginess, and the crispy Arabic bread adds just the right amount of crunch. Every bite offers a delightful interplay of textures and flavors.
This is precisely what I love about cooking: sometimes, you don’t need an elaborate plan or a complicated recipe. You simply need good ingredients, a little imagination, and the willingness to experiment. And every now and then, a spontaneous idea becomes a salad you cannot stop eating!
Frequently Asked Questions
Can I serve this salad as a main course?
Yes! Although it is traditionally served as an appetizer or part of a larger meal, you can enjoy it as a light vegetarian lunch. For a more substantial meal, serve it alongside grilled chicken, kebabs, or other Middle Eastern dishes.
Can I prepare this salad ahead of time?
You can prepare some of the components in advance, but I recommend assembling the salad shortly before serving. This helps maintain the freshness of the vegetables and prevents the toasted bread from losing its crispness.
What can I use instead of cherry tomatoes?
Ripe grape tomatoes are an excellent alternative. You can also use small, firm, ripe tomatoes cut into bite-sized pieces. Choose tomatoes that are flavorful but not overly watery.
Is this salad suitable for vegetarians?
Yes! This is a vegetarian salad, making it a lovely addition to a vegetarian lunch or dinner. It is also naturally meat-free and can be included in a Middle Eastern vegetarian spread.
What dishes pair well with this salad?
It pairs beautifully with grilled meats, chicken kebabs, grilled fish, Lebanese mezze, and rice dishes. It is particularly lovely served as part of a generous Middle Eastern dinner spread.
Can I make this salad gluten-free?
Absolutely! Simply omit the Arabic bread or replace it with your favorite gluten-free bread, toasted until crisp. Check the labels of your other ingredients to ensure they are gluten-free.
How should I store leftover salad?
Store any leftovers in an airtight container in the refrigerator and enjoy them within a day. Keep in mind that the lettuce and toasted bread will soften over time, so this salad is best enjoyed freshly assembled.
More Lebanese Salad Recipes to Freshen Up Your Table
-
Click Lebanese-Style Mashed Potato Salad (No Mayo) - Click Authentic Lebanese Tabbouleh Salad
- Click Wild Oregano Salad Recipe: Salatet Zaatar Akhdar
- Click Middle Eastern Salad Recipe (Fresh & Flavorful)
- Click Lying Tabbouleh Recipe: Regional Lebanese Variation
- Click Lebanese Purslane Yogurt Salad
- Click Authentic Lebanese Fattoush Salad
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Labneh, Tomato and Pomegranate Salad (Lebanese-Style)
Description
Ingredients
- 450 g 1 lb cherry tomatoes (about 12 pieces)
- 9 tbsp labneh
- 1 small loaf or ½ large loaf Arabic bread
- 1 tbsp sumac
- 1 large pomegranate, de-seeded
- 2 cups lettuce roughly chopped
- 3 tbsp canola oil for toasting the bread
- 4 tbsp extra virgin olive oil
- 3 tbsp pomegranate molasses
- Salt to taste
Instructions
- Preheat the oven to 180°C/350°F.
- Cut the Arabic bread into medium squares. Toss them with the canola oil and sumac, then spread them onto a baking tray. Toast for about 10 minutes until golden brown, flipping the bread squares occasionally for even browning. Set aside.
- Arrange the roughly chopped lettuce on a large serving plate.
- Cut the cherry tomatoes in half, leaving the halves slightly connected at the base, and arrange them neatly on top of the lettuce.
- Spoon one tablespoon of labneh onto each tomato, then sprinkle a heaped tablespoon of pomegranate seeds over the labneh.
- Top the salad with the crunchy bread, drizzle the pomegranate molasses and olive oil evenly over the top, and finish with a pinch of salt. Delish!
1 Comment
This salad was a big hit at the dinner party we threw this past Labor Day weekned! I`m sure we`ll revisit this recipe a few times in Sept as we have a bumper crop of Sun Gold cherry tomatoes and our Early Girls are finally, and remember this is Seattle, finally ripening.