Tomato salad with labne & seeds

You'll love this colourful tomato salad with Lebanese labne and sprinkled with sesame and sunflower seeds

  • 35 mins cooking
  • Serves 4
  • Print
You'll love this fresh and colourful tomato salad with Lebanese labne, sesame and sunflower seeds.
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Tomato salad with labne & seeds
  • 2 teaspoon sesame seeds
  • 2 teaspoon sunflower seeds
  • 2 tablespoon coarsely chopped pistachios
  • 2 teaspoon ground cumin
  • 1 teaspoon sea salt flakes
  • 1 kilogram large and small heirloom tomatoes
  • 1/2 cup (60g) sicilian green olives
  • 1/2 red onion (50g), sliced thinly
  • 3 cup (350g) firmly packed watercress sprigs
  • 1/4 cup loosely packed fresh coriander sprigs
  • 1 teaspoon sea salt flakes
  • 500 gram greek-style yoghurt
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 1/2 tablespoon lemon juice
  • 1 clove garlic, quartered


Tomato salad with labne & seeds
  • 1
    Make labne, Stir salt into yoghurt in a small bowl. Line a sieve with two layers of muslin (or a clean, unused open weave cloth); place sieve over a deep bowl or jug. Spoon yoghurt mixture into sieve, gather cloth and tie into a ball with kitchen string. Refrigerate 24 hours or until thick, gently squeezing occasionally to encourage the liquid to drain. Discard liquid. Roll or shape tablespoons of labne into balls.
  • 2
    Make dressing; place ingredients in a screw-top jar, season to taste; shake well. Stand at least 20 minutes or refrigerate overnight. Discard garlic before using.
  • 3
    Stir seeds, nuts, cumin and salt in a dry medium frying pan over low heat for 5 minutes or until fragrant. Remove from pan; cool.
  • 4
    Halve or thickly slice some of the larger tomatoes; place all tomatoes in a large bowl. Slice cheeks from olives close to the pits; discard pits. Add olives to bowl with onion, watercress, coriander and half the dressing; toss gently to combine. Season to taste.
  • 5
    Serve tomato salad topped with labne and seed mixture; drizzle with remaining dressing.


You will need to start this recipe the day before. Labne can be made 5 days ahead. Refrigerate, covered with olive oil, in a small shallow container. Drain before using. You can use 150g (4½ ounces) crumbled fetta or soft goat's cheese instead of labne. You will need 1 large bunch of watercress for this recipe.

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