Among the many interesting types of dried tomatoes found in grocery stores, semi-dried cherry tomatoes packed in oil are particularly tasty. They make a great addition to this salsa, which goes well with grilled tuna, swordfish or shrimp.
Spooned over labneh and served with warm pita slices or pita chips, the salsa makes a terrific meze, or appetizer.
You can buy labneh at Mediterranean markets, including the Lebanese Taverna Market in Arlington, or you can make your own; see NOTES.
Make Ahead: The salsa can be made a day in advance, but it’s best to add the cheese just before serving.
- 2 mini cucumbers (seeded) or half an English (seedless) cucumber, cut into 1/4-inch cubes (unpeeled)
- 1/2 cup semi-dried cherry tomatoes packed in oil, such as Isola brand, drained (see NOTES)
- 1/2 cup cured pitted black olives, coarsely chopped
- 1/4 cup minced red onion
- 1 teaspoon minced preserved lemon (optional)
- 1 teaspoon dried Greek oregano
- 1 tablespoon fresh lemon juice
- 2 tablespoons Greek olive oil, plus more for drizzling
- One 3-ounce piece feta cheese, cut into 1/2-inch cubes
- 1 cup homemade or store-bought labneh (see NOTES)
- Warm pita triangles or pita chips, for serving
Combine the cucumbers, tomatoes, olives, onion, lemon, oregano, lemon juice, oil and feta cheese in a medium bowl.
Spread 1/4 cup of labneh on each plate, then spoon the salsa over it. Drizzle with oil and serve with pita bread or chips.
NOTES: To dry fresh cherry tomatoes, cut each one in half, spread them on a lined baking sheet, season them with salt and bake at 200 degrees for 30 to 40 minutes.
To make labneh, place Greek-style yogurt in a cheesecloth-lined strainer and let it drain at room temperature for 8 hours.
From food writer, former chef and cookbook author David Hagedorn.
Tested by David Hagedorn.
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