This tomato salad is an adaptation of a gorgeous recipe by Aussie chef Greg Malouf. The modern Lebanese approach he has with his dishes is both delicious and beautifully plated. I’m loving my spices at the moment so I did my own rendition of Malouf’s tomato salad, incorporating the Australian native pepperberry.
There was some left over labne in the fridge that I made plus a bunch of lemon thyme filled with tiny purple flowers. Together with pomegranate molasses and zesty sumac, this is a refreshing tomato salad that’s a perfect starter or side dish. Alternatively get some sliced crusty baguette and smear it with labne before topping with the tomatoes and spiced dressing.
Combine the oil, sumac, pepperberry and molasses in a small bowl or jar. Whisk or shake until combined. Set aside.
Slice the tomatoes and arrange on a serving plate. Season with sea salt. Drop a little labne on each pile of tomatoes and scatter the salad leaves around. Drizzle the dressing over the tomatoes and leaves and garnish with the lemon thyme blossoms. Serve immediately.