Arugula Mint Salad with Tomato and Labneh
This salad is deceptively simple for how delicious it is. A two-ingredient dressing, and a title with basically all the ingredients. Bitter arugula, bright and pungent mint, acidic and sweet tomatoes, and creamy cheese. If you have a store that sells labneh and you read this recipe a couple days in advance, make the labneh balls, they are squeaky and creamy and fun and delicious, if not roll up some goat cheese balls or simply crumble on some feta, whichever way it shakes out you have salty, creamy, cheesy goodness to round out a simple yet very tasty salad.
Arugula Mint Salad with Tomato and Labneh
Serves 4-6 as a side
¾ cup labneh (requires 2 days preparation) or feta or goat cheese
½ teaspoon salt (if using labneh)
Olive oil, for greasing
5 oz arugula or mixed greens
10-12 sprigs fresh mint, leaves picked and roughly torn if large leaves
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1-pint (about 2 cups) cherry or grape tomatoes, halved
Flaked sea salt
1 tablespoon salted roasted pepitas or sunflower seeds (optional)
Prepare labneh balls in advance: To prepare the labneh balls, line a sieve with paper towels. Scoop the labneh into the paper-towel-lined sieve and allow to sit for two days in the fridge or until a good amount of liquid has drained and it is easier to roll. Stir in some of the 1/2 teaspoon salt. The labneh should be salty and tangy, taste and determine if more salt is needed.
Line a flat plate with parchment paper and lightly oil with olive oil. With lightly oiled hands, roll the labneh (or goat cheese if using instead) into balls the size of small marbles and set on the plate. Cover with plastic wrap and refrigerate until ready to use. If using feta, just roughly chop or crumble it onto the salad in the later step.
To assemble the salad, combine the arugula and mint in a large salad bowl. Add the lemon juice and extra virgin olive oil and gently toss. Top with the halved tomatoes and sprinkle with sea salt to taste, keeping in mind that the labneh balls and pepita/sunflower seeds are also salty. Distribute the labneh balls over the salad and sprinkle with pepita or sunflower seeds.
From: The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis
