Heirloom Tomato Salad with Labneh and Za’Atar



  • 4 heirloom tomatoes of different colours (Waikouiti Gardens)
  • 5 labneh balls (Abdal's Gourmet Catering)
  • 2 Tablespoons za’atar (Abdal’s Gourmet Catering)
  • ¼ cup fresh mint leaves finely sliced (Janefield Hydroponics)
  • 2 spring onions finely sliced (Janefield Hydroponics)
  • ¼ cup extra virgin olive oil (Dunford Grove)
  • ½ teaspoon salt


  1. Slice tomatoes into approx. 1.5cm thick rounds and lay flat on a serving platter.
  2. Cut the Labneh into quarters and arrange on top of the tomatoes.
  3. Sprinkle the Za’Aar, salt, mint and spring onions over the top.
  4. Lastly drizzle with the olive oil.
  5. Enjoy!


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