Labneh, Tomato and Pomegranate Salad (Lebanese-Style)
Description
This labneh, tomato and pomegranate salad is a beautiful marriage of creamy, tangy, sweet, and crunchy elements. Juicy cherry tomatoes, jewel-like pomegranate seeds, and luscious Lebanese labneh come together with sumac-infused olive oil and crispy fried Arabic bread. Inspired by a spontaneous moment in my kitchen, this delightful salad is proof that some of the best creations happen when you simply trust your instincts. Easy to assemble yet wonderfully satisfying, it makes a lovely appetizer, light lunch, or addition to a Middle Eastern-inspired spread.
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!
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