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Charred Cherry Tomatoes with Labneh

This delicious combination of hot cherry tomatoes and cold labneh makes a beautiful summer mezze or side dish.
Prep Time30 mins
Course: Dinner, Mezze, Salad
Cuisine: Mediterranean, Middle Eastern
Keyword: charred, cheese, cherry tomatoes, dairy, labneh, tomatoes, yogurt
Servings: 4 people
Author: The Elegant Economist


  • 12 ounces cherry tomatoes (350g)
  • 3 Tbsp olive oil (plus more, for dressing the labneh if desired)
  • ¾ tsp cumin seed
  • ½ tsp brown sugar
  • 3 cloves garlic, finely sliced
  • 3 sprigs fresh oregano
  • 3 sprigs thyme
  • ½ preserved lemon, half cut into large pieces, the other half finely diced (or, 1 whole lemon, half peeled into 3 large strips, the other half zested)
  • salt and pepper to taste
  • 1 tsp Aleppo pepper flakes plus more for garnish if desired
  • 1 tsp urfa biber chili flakes
  • 9 ounces labneh, chilled (250g) Can substitute thick Greek yogurt


  • Preheat oven to 400°F (200°C).
  • Mix olive oil, cumin, sugar, garlic, thyme, oregano, lemon strips, and salt and pepper and toss with tomatoes.
  • Roast for 20 minutes, then place under the broiler for 5 minutes until charred.
  • While tomatoes are cooking, mix the lemon zest, labneh, and a pinch of salt. Spread out in a doughnut shape over a dinner or serving size plate. If desired, add a little drizzle of extra olive oil.
  • Pour tomatoes and juices over the labneh. Garnish with fresh herbs and urfa biber and more Aleppo pepper if desired. Serve immediately.