A fresh salad such as this to accompany a meat or marinated fish, it’s just great. Labneh is a Lebanese cottage cheese, but if you don’t have any, it’s okay, I have an alternative based on Greek yogurt instead! I’m not inventing anything here, there’s nothing simpler! This salad is similar to the recipe of tabbouleh, but has no semolina, it’s just the basis of the recipe.
Ingredients
Bunch of parsley
Cherry tomatoes
Lemon
New onion
Olive oil
Sumac
Paprika
Labneh or Greek Yogurt
Instructions
Coarsely chop your parsley.
Cut your cherry tomatoes in half and cut half a new onion into very thin slices.
Mix the parsley, tomatoes and a few slices of onion (not too much).
If you don’t have labneh, take two Greek yogurts and pour them into a bowl with a drizzle of olive oil and coarse salt. Whip actively for 30 seconds with a fork to aerate the yogurt and give it a better texture.
Season your salad with a nice drizzle of olive oil, the juice of half a yellow lemon, two pinches of sumac and paprika, salt and pepper (ground pepper).
Put the labneh on the plate with the salad on top and then enjoy with pita bread and/or good meat!
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