MARINATED GRAPE TOMATOES W LABNEH
There is something about grape tomatoes that (in Sydney, at least) seem like a sure thing: always sweet & juicy, with a crisp skin. I love a roma, cherry, oxheart... but they can really lack in lustre. Grape tomatoes mixed with good olive oil and some fresh herbs... always ALWAYS hits. Generously scooped over a thick bed of labneh - this will be lapped up in minutes.
Ingredients
Method
Equipment - medium bowl, chopping board, knife.
Finely chop the herbs. Add to a bowl.
Slice the tomatoes in half lengthways, then slice each half into thirds. Add to bowl.
Slice the onion into thin long pieces - in half from top to bottom, then half again, then into thin strands. Add to bowl
Season with olive oil, lots of salt and pepper and a big squeeze of lemon. Mix well.
Best to let it marinate for at least 30 minutes.
Serve on toast, labneh, hummus, with corn chips, on a steak, with fish, in a pita, bring to a BBQ... do whatever you please :)
1/2 bunch parsley
1/2 bunch mint
400g Grape tomatoes
1 small red onion
1/4 cup Olive oil (at least)
Lots of salt and pepper
1/2 lemon
Optional : 2 cloves of garlic, minced
Served over a bed of labneh
Recipe can easily be doubled or tripled.