Middle Eastern Tomato Salad with Labneh

Juicy tomatoes pair with creamy labneh and a fragrant za’atar dressing in this Tomato Salad with Labneh and Pomegranate Dressing, making it a refreshing side dish for barbecues and lunches.

This Middle Eastern-inspired Tomato Salad with Labneh and Pomegranate Dressing came about after I found some homemade labneh in the fridge and a mix of ripe tomatoes.

I’ve come to enjoy what I call “the amazing world of salads”. It really is amazing.

Growing up, salad was always lettuce or tomatoes dressed with vinegar, extra virgin olive oil, and salt. There’s nothing wrong with that, but it can become a little repetitive.

Fresh mint gives the salad a refreshing flavour, but my favourite part is the labneh. It’s so creamy, and once it mixes with the dressing, the flavours come together perfectly.

A couple of words about the dressing. I wanted to continue the Middle Eastern theme while keeping it simple. It has two key ingredients, pomegranate juice and za’atar, a delicious Middle Eastern spice and herb blend. This salad is so good you’ll be reaching for another serving, so be prepared. Enjoy!

Key Ingredients for Tomato Salad

Mixed Small Tomatoes

Mixed tomatoes bring a balance of sweetness, acidity, and vibrant colour to the salad. I used Sweet Solano and Kumato tomatoes, but cherry tomatoes or heirloom tomatoes are excellent alternatives. Choose ripe, firm tomatoes for the best flavour and texture.

Homemade Labneh

Labneh gives the salad its creamy texture and pleasant tang. As it mixes with the dressing, it lightly coats the tomatoes, creating a smooth, creamy finish. Homemade labneh or good-quality shop-bought labneh both work well.

Pomegranate Juice

Pomegranate juice gives the dressing its sweet-tart flavour and complements the fresh tomatoes. It also pairs naturally with the za’atar and balsamic vinegar to create a balanced dressing.

Za’atar

Za’atar adds earthy, herby notes with a subtle hint of nuttiness. Blends can vary slightly, so choose one with a fresh aroma for the best flavour.

Balsamic Vinegar

Balsamic vinegar contributes gentle acidity and a touch of sweetness. It balances the pomegranate juice and olive oil while adding depth to the dressing.

Pomegranate Arils

Pomegranate arils add juicy sweetness and pleasant texture. Choose plump, brightly coloured arils for the freshest flavour.

Find the complete list with measurements in the recipe card below.

How to Make Tomato Salad with Labneh and Pomegranate Dressing

Pomegranate Dressing

Step 1: Add all the dressing ingredients to a jar. Seal the jar tightly and shake well until fully combined. Set aside.

Tomato and Pomegranate Salad

Step 1: In a large bowl, combine the tomatoes, mint, spring onions, and pomegranate arils.

Step 2: Toss with half of the dressing.

Step 3: Add the labneh balls, then drizzle the remaining dressing over the salad.

Step 4: Serve immediately.

Frequently Asked Questions

Extra Help from the Kitchen

Dry the Tomatoes – Pat the tomatoes dry with paper towels or a clean kitchen towel after washing to help the dressing cling better instead of becoming diluted by excess moisture.

Choose Similar-sized Tomatoes – Cut any larger tomatoes into pieces similar in size to the smaller ones so every serving has a balanced mix of flavours and textures.

Let the Dressing Rest – Leave the dressing to sit for 10 to 15 minutes before using. This gives the za’atar time to soften and allows the flavours to meld together.

Handle the Labneh Gently – Spoon the labneh onto the salad instead of stirring it through to help it hold its shape and create a more attractive presentation.

Bring the Tomatoes to Room Temperature – Take the tomatoes out of the refrigerator about 20 minutes before assembling the salad. Their natural sweetness and flavour are more noticeable once they’ve lost their chill.

Variations and Twists

Include Cucumber – Mix diced Persian or Lebanese cucumber into the salad for extra crunch and freshness. It pairs naturally with the tomatoes, labneh, and pomegranate dressing.

Swap the Labneh – Replace the labneh with crumbled feta or soft goat cheese for a tangier finish while keeping the rest of the recipe unchanged.

Change the Herbs – Replace some of the mint with flat-leaf parsley or use a combination of both herbs for a slightly different flavour profile.

Use Avocado – Add diced ripe avocado just before serving for extra creaminess and a richer texture. Its mild flavour pairs well with the tangy dressing and juicy tomatoes while making the salad more filling.

Scatter Toasted Nuts – Sprinkle toasted pine nuts or pistachios over the salad for added crunch and a subtle nutty flavour.

Storage and Shelf Life

Store Tomato Salad with Labneh and Pomegranate Dressing in an airtight container in the refrigerator for up to 2 days.

For the best texture, enjoy it on the day it’s made, as the tomatoes will gradually release their juices and soften over time. Don’t leave the salad at room temperature for longer than 2 hours because it contains dairy and cut tomatoes.

Freezing isn’t recommended, as the tomatoes, labneh, and fresh herbs lose their texture once thawed.

More Middle Eastern-Inspired Recipes

• Za’atar Manouche (Lebanese Flatbread)
• Sun-Dried Tomato Hummus
• Eggplant Caviar
• Tarator Sauce
• Fattoush with Sumac Dressing

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