Roasted-Tomato-Salad-with-Labneh-and-Crispy-Pita-Chips
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Roasted Tomato Salad with Labneh and Crispy Pita Chips

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Makes: 4 servings
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All You Need

  • Roasted Tomatoes:
  • 12 ripe Roma tomatoes
  • 6 tbsp (90 mL) olive oil
  • 1/2 tsp (2 mL) Club House Black Peppercorn Grinder
  • 1/2 tsp (2 mL) Club House Garlic Powder
  • 1 tbsp (15 mL) sugar
  • 1/2 tsp (2 mL) Club House Sea Salt Grinder
  • Oregano Pita Chips:
  • 1/4 cup (50 mL) olive oil
  • 1/2 tsp (2 mL) Club House Sea Salt Grinder
  • 1 tbsp (15 mL) Club House Oregano Leaves
  • 1 tsp (5 mL) Club House Paprika
  • 1/4 tsp (1 mL) Club House Black Peppercorn Grinder
  • 1/4 tsp (1 mL) Club House Garlic Powder
  • 16 mini pitas
  • Salad:
  • 2 tbsp (30 mL) fresh parsley leaves
  • 1 cup (250 mL) labneh
  • 1/4 cup (50 mL) olive oil

Instructions

  1. Preheat the oven to 325°F (160°C).

  2. For the Roasted Tomatoes, bring a medium pot of water to a boil. Prepare an ice water bath. Remove stems from tomatoes and cut a small cross in the bottom of each. Plunge tomatoes into boiling water for 30 seconds; remove from water with slotted spoon and transfer to ice bath. Remove peels, cut tomatoes in half and remove seeds.

  3. In large bowl, combine oil and seasonings. Add tomatoes and toss to coat. Arrange tomatoes, cut side up, on a parchment-lined baking sheet. Spoon any remaining oil mixture over top. Bake 60 minutes. Allow to cool to room temperature.

  4. For Oregano Pita Chips, combine oil and seasonings; brush mixture onto pitas. Bake on parchment-lined baking sheet 15 minutes, or until lightly browned and crispy.

  5. To assemble salad, place ¼ cup (50 mL) labneh on each of 4 salad plates. Divide tomatoes and pita chips between plates, sprinkle with parsley and drizzle with olive oil. Serve immediately.

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