Heirloom Tomato Salad with Garlicky Labneh, Preserved Lemon and Za’atar Sourdough
Tomato season brings us the boldest, most vibrant hues of this summer fruit, and this recipe plays up their inherent sweetness with a symphony of flavor. I’ve paired heirlooms with labneh— a Middle Eastern strained cheese similar to yogurt— which is infused with roasted garlic and preserved lemon. Sourdough croutons coated with za’atar add a tender crunch. Preserved lemons— used in a variety of Middle Eastern and Asian cuisines— can be bought in jars (I like the ones from New York Shuk), and add a tangy fruity bite to this dish.
See this recipe on The Purist…
“This summer, I’m enjoying the sheer variety of food that celebrates and reflects what America looks like now. Food is often the first exposure one has to different cultures, and we are so lucky for the opportunity to have such a vast array available to us. From za’atar, to hoisin, to kimchi, to dukkah, the amount of choices we have is thrilling. Layered onto that is summer’s bounty of local fresh produce and ingredients—we have so much to enjoy and appreciate. Many don’t have that opportunity, as food insecurity is a very real problem everywhere, and the Hamptons is no exception. There are some amazing local organizations that are actively helping the community (see the list on the following pages). So when grocery shopping, make thoughtful choices, support local farmers and purveyors, make healthy choices, and if you can, help out these local organizations by buying double—or extras—when you shop, to donate. Every little bit helps.”
Serves 6
INGREDIENTS
2 lbs. heirloom tomatoes, sliced (from Serene Greens)
1 head of garlic
1 cup labneh
2 cups sourdough bread, torn into bite sized pieces (from Carissa’s The Bakery)
2 tbsp za’atar
1 preserved lemon, rinsed, and minced
Flaky sea salt (from Amagansett Sea Salt)
Extra virgin olive oil
Basil and mint, for garnish (from Amber Waves)
METHOD
Preheat oven to 400F.
Cut ¼” off of the top of the garlic head to expose cloves. Drizzle with a bit of olive oil, then loosely wrap in tin foil. Roast in oven for 25-30 minutes or until flesh is tender. Allow to cool then squeeze out 5-6 cloves into a bowl (or all if you are a garlic fan!). Add labneh, half the preserved lemon, 1 tbsp olive oil and season with salt and pepper and mix to combine.
Add bread to a sheet pan, drizzle with 2 tbsp olive oil and sprinkle with za’atar, toss to coat the bread. Toast for 8-10 minutes, tossing once, until golden brown but interior is still tender.
To serve, spoon labneh on a platter and top with tomato slices. Add remaining preserved lemon, then top with croutons. Garnish with basil and mint leaves, finish with a glug of olive oil and flaky sea salt.
FEED the COMMUNITY
Support your local food banks, here are a few of the favorites in my area…
East Hampton Food Pantry: 159 Pantigo Rd., East Hampton; 486 Montauk Hwy., Amagansett; 2 Long Lane, East Hampton easthamptonfoodpantry.org
Hamptons Community Outreach hamptonscommunityoutreach.org
Heart of the Hamptons: 168 Hill St., Southampton heartofthehamptons.org
Living Water Full Gospel Church: 69 Industrial Rd., Wainscott livingwater.online
Montauk Food Pantry: St. Therese Parish Center, 67 S. Essex St., Montauk montaukfoodpantry.org
Sag Harbor Community Food Pantry, Inc.: 44 Union St., Sag Harbor sagharborfoodpantry.org
St. Rosalie’s Community Food Pantry: 31 E. Montauk Hwy., Hampton Bays saintrosalie.com/parish-life/psm/92-st-rosalie-s-community-food-pantry
Springs Food Pantry: 5 Old Stone Hwy., East Hampton springspc.org