Labneh, tomato and pomegranate salad
A refreshing salad that will attract you at first glance! The contrast of colors and flavors will definitely please any person. My son “Hicham” told me about having eaten a tomato pomegranate salad in Istanbul! I decided to make my own version by adding labneh and toasted Arabic bread! I grew up on labneh and can almost eat it with anything!! I love the combination of the sweet pomegranate seeds and the tangy cherry tomatoes and labneh with the crunchy toasted Arabic bread. It is so simple to put together, yet remarkably tasty!! I can eat an alarming amount of this salad! How delicious!!
- 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
- 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!
The recipe was featured on the Mashable.com in an article about "what different cultures eat for Thanksgiving dinner".
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