Bursting with flavour and taking just 20 minutes to come together, this salad makes the perfect BBQ side or light dinner. We’ve used seasonal tomatoes that need very little help to make them taste fantastic. Simply toss through our mustardy dressing, then pile high over the creamy labneh.
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- 750 g heritage tomatoes, roughly chopped, any colour
- 1 small fennel, finely sliced
- 300 g caperberries
- 75 ml extra virgin olive oil, plus extra for drizzling
- juice 1/2 lemon
- 1 tsp. Dijon mustard
- 1 1/2 tsp. honey
- 1 Tbsp. chives, finely chopped
- 125 g sourdough bread, sliced
- 1 garlic clove, peeled
For the labneh
- 250 g thick Greek yogurt (we used M&S 10%)
- 1/4 tsp. sea salt
- 2 Tbsp. chives, finely chopped
- 1 Tbsp. fresh thyme, leaves picked
- 1 Tbsp. flat-leaf parsley, finely chopped
- Step 1Start with the labneh. Put the yogurt in a bowl with the sea salt and herbs and stir well to combine. Line a sieve with a piece of muslin or a clean J-cloth and place it over a bowl. Transfer the yogurt to the lined sieve and cover with the overhanging fabric. Leave in the fridge for 6-8hr, until all the excess liquid is in the bottom of the bowl and the yogurt is thick, like cream cheese. You can speed up the process by weighing down the yogurt once covered with an unopened tin can. It should be ready after a couple of hours.
- Step 2For the salad, put the heritage tomatoes, fennel and caperberries in a large bowl. Whisk together the extra virgin olive oil, lemon juice, mustard, honey and chives and season well. Drizzle this over the tomato salad and toss well.
- Step 3Heat a griddle pan over a medium-high heat. Drizzle a little extra oil over the bread and griddle for 3-4min, until well toasted. Rub with the garlic clove and leave to cool. Once cool, cut into small chunks and toss through the salad.
- Step 4To serve, spoon the labneh over the base of a serving plate and then pile the tomato salad on top.
GH TIP
To pep things up, you can jazz up a supermarket lunch with herbs. Always serve your tomatoes at room temperature for maximum flavour
If you don’t have time to prepare the labneh, we recommend using a thick strained Greek yogurt.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
