Tomato salad with labne, sumac & pepperberry

Tomato salad with labne, sumac & pepperberry

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.

Tomato salad with labne, sumac & pepperberry recipe

Tomato salad with labne, sumac & pepper berry recipe

heirloom tomato salad with labne, sumac, pepperberry & pomegranate molasses

serves 4


  • ┬╝ cup extra virgin olive oil
  • 1 tsp sumac, ground
  • 1 tsp pepperberry, ground
  • 2 tsp pomegranate molasses
  • 800 g heirloom tomatoes
  • sea salt flakes
  • 4 tbsp labne
  • salad leaves, to garnish
  • lemon thyme blossoms, to garnish


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.

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