Our famous summer salad served on Tomato Day, during summer workshops, and in the cafe. By the end of summer, both tomatoes and figs are at their peak: ripe, tasty and abundant. Eat as much as you can, then miss them for the rest of the year.
Ingredients 10
50 ml sherry vinegar
1⁄2 lemon, finely grated zest
1 tsp sumac
125 ml olive oil
8 tomato, small, ripe, cut into quarters or chunky pieces
4 figs, cut into quarters
2 tbsp tarragon, leaves
120 g labneh
salt, to taste
pepper, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 3
To make a dressing for the salad, combine the , , and in a screw-top jar. Season with salt and pepper, then put on the lid and shake well to mix.
Arrange the and on a serving plate, seasoning them lightly with salt and pepper. Scatter over the and place dollops of around the plate.
Finish the salad by drizzling the dressing evenly over the , and .
Cornersmith's tips
If figs aren't around, try this salad with other ripe fruits like plums, peaches, or cherries.
