Sabine's Tomato and Fig Salad
Here is our head chef Sabine's famous, quintessential summer salad that we serve on our annual Tomato Day, during our summer workshops, and in the cafe. By the end of summer, both tomatoes and figs are at their peak: ripe, tasty and abundant. We eat as much as we can, then miss them for the rest of the year.
- 50 ml sherry vinegar
- Zest of 1/2 lemon
- 1 teaspoon sumac
- 125 ml (1/2 cup) olive oil
- 10 ripe tomatoes, cut into chunky pieces or quarters
- 4-6 figs (depending on size), cut into quarters
- 2 tablespoons tarragon, roughly chopped
- 120 g labneh
Method:To make the dressing for the salad, combine the sherry vinegar, lemon zest, sumac, olive oil and seasoning in a screw top jar. Put on a lid and shake well to mix.