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 


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. 
    Arrange the tomatoes and figs on a serving plate, season lightly with salt and pepper. Sprinkle the tarragon over and place dollops of labna around the plate. Finish the salad by drizzling the dressing evenly over the tomatoes, figs and labneh.