Salads have always been a key part of the Israeli diet, and summer veggies, when in season, can bring them to new heights. Ripe and firm summer tomatoes of all colors have the real flavor of, well, tomatoes. Any sweet tomatoes would work here but try the recipe with some combination of heirloom tomatoes for their variety of flavors and gorgeous colors.
Labneh is a strained yogurt cheese popular in the levant. It’s available at Whole Foods and Middle Eastern and Israeli markets. Alternatively, you can make it yourself by straining Greek yogurt in a cheesecloth tied on a faucet above the sink. Let it drip for about 8 hours then transfer to a container and keep in the fridge up to a week.
Find more Israeli recipes at veredguttman.com