Spiced Labneh Balls & Marinated Tomatoes

For the Spiced Labneh Balls

• Equipment: Cheesecloth and Fine Mesh Sieve
• 16 oz of greek yogurt (or more if you want leftover labneh)
• 1/2 tsp salt
• Spices: sumac, zaatar, Aleppo chili flakes + a blend of sesame seeds, dried mint, dill and lemon zest
• Brightland Awake Extra Virgin Olive Oil, as needed for rolling

For the Marinated Tomatoes

• 1 quart of mixed cherry tomatoes
• 2-3 garlic cloves finely sliced
• Juice and zest of 1/2 a lemon
• A few dashes of Brightland Parasol Champagne Vinegar
• ⅓ cup of Brightland Awake Extra Virgin Olive Oil, plus more for drizzling
• 3 basil leaves, torn
• 2 sprigs of oregano, leaves torn off
• Pinch of salt

1. Fold your cheesecloth over itself 1-2 times to create a tight grid. Line a fine mesh sieve with the cheesecloth and place over a deep bowl so the bottom of the sieve is fully hovering.
2. Add your yogurt and salt to the cheesecloth and mix. Tie the sides of the cheesecloth over the labneh ensuring its fully covered.
3. Place in the refrigerator for 2 days until all the liquid has been strained. Give the cheesecloth a big squeeze to ensure no liquid remains.
4. Drizzle a small amount of olive oil onto your hands and roll 1/2 tablespoon amounts of labneh between your palms to make perfect little balls.
5. Pour small mountains of the spices into shallow bowls, or far apart from each other in a deep plate. Roll each labneh ball in the spices until fully coated. Repeat with all your labneh balls.
6. Slice tomatoes in half and add to a shallow bowl.
7. Mix the olive oil with the herbs and remaining ingredients. Pour over the tomatoes and let sit for 15 minutes to release the juices and deepen the tomato flavor.
8. Top with the spiced labneh balls, drizzle with more olive oil, and garnish with oregano leaves and lemon zest.
9. Best enjoyed with warm fluffy pita bread or a crispy baguette!