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Heirloom Tomato and Labna Salad with Crostini

Try this super-healthy and tasty salad recipe by Jacqui Gowan.


  • Salad

  • 5 punnets Heirloom tomatoes

  • ½ bunch continental parsley – chopped

  • 15 labna bals (see recipe below)

  • 1 punnet baby purple basil

  • ½ tbsp olive oil

  • 50mls lemon juice

  • Labna

  • 300g Greek style yoghurt

  • ½ lemon, juiced

  • 1 pinch salt

  • Zatar

  • 1 bunch oregano

  • 1 bunch thyme

  • 2 tblsp sesame seeds

  • 2 tblsp Sumac


  • For the salad::

  • 1.

    Mix together and garnish with purple basil and labna balls

  • For the labna::

  • 1.

    Hang all ingredients in muslin and hang in cool room overnight

  • For the zatar::

  • 1.

    Chop all herbs and place in low oven to dry out

  • 2.

    Toast sesame seeds

  • 3.

    Mix all ingredients together – then roll labna balls


Served as part of a special Burlington Light Lunch menu.

Nutritional notes:

• Excellent source of antioxidants from the tomato, basil, parsley and zatar (herb and spice mix the labna is rolled in)

• Excellent source of Vitamin C from the tomato and parsley

• Low in carbohydrates

• Low in fat

• The labna contributes to our daily calcium requirement and the vegetables contribute to our fibre needs

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