Roasted Vine Tomato & Yoghurt Salad with Crunchy Za’atar Croutons
Transform your salad game with this vibrant and flavourful Roasted Vine Tomato & Yoghurt Salad with Crunchy Za’atar Croutons. Perfect for serving 4-8 people, this salad combines the rich, roasted sweetness of vine tomatoes with the creamy tang of yogurt, elevated by the aromatic herbs and zesty lemon. Topped with homemade za’atar croutons for an irresistible crunch, this salad is a delightful blend of textures and flavours. Whether as a stunning appetizer, a light main course or as part of a buffet spread, this dish is sure to impress your guests and become a new favourite.
Course Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine International, Mediterranean, Middle Eastren
Servings 4 to 8
Ingredients
- 800 g – 1kg vine tomatoes sliced in half (8-10 med toms)
- 4 sprigs of thyme torn
- 1 small sourdough baguette or 3 wholemeal pitta breads or GF alternative 100g approx.
- 1-2 tsp zaatar + extra to garnish
- 500 g live full fat yoghurt or Greek yoghurt or labneh or dairy alternative
- 4 spring onions finely sliced at an angle
- 10 g dill fonts lightly torn (few sprigs)
- 2 mint sprigs lightly torn
- ¼ tsp Himalayan salt plus freshly ground black pepper
- Extra virgin olive oil 50-80 ml approx.
- Zest of 1 lemon
Instructions
- Preheat the oven to 180C.
- To roast tomatoes: Arrange the tomatoes on a baking tray, cut side up. Season with salt, pepper, thyme leaves and a good glug of extra virgin olive oil. Lightly massage, then place in oven and roast for 45 minutes – 1 hour until softened and lightly charred.
- To make croutons: Tear the bread or pitta into small chunks, sprinkle with za’atar and lightly toss with about 20 ml of extra virgin olive oil; don't overdo it - just a light coating. Spread the croutons on a baking tray and bake in oven for 15-20 minutes, tossing once until golden and crisp. Remove from oven and leave to cool. (These can go into above oven).
- Using the back of a spoon, spread the yoghurt over a large shallow platter or individual smaller plates. Sprinkle half of the spring onions, dill, mint and half of the croutons over the yoghurt. Arrange the roasted tomatoes on top, and drizzle with the tomato juices and oil from baking tray. Finely, sprinkle the rest of the spring onion, dill, mint and croutons over the yoghurt and tomatoes.
- Finish off with a dusting of zaatar, salt, pepper and the zest of lemon.
Maggie's Tips
- GF option: use a good quality gluten-free bread or omit the croutons.
- Dairy free/vegan alternative: replace the dairy yogurt with Greek-style soy yogurt
- What is za’atar? Originating from the Middle East, za’atar is a vibrant spice blend made from a mix of herbs like thyme, oregano and marjoram, often combined with sesame seeds, sumac, cumin, coriander, and salt. This blend offers a unique flavour profile that’s bright, earthy, herby and toasty all at once. It has the remarkable ability to elevate plain dishes, making them taste exciting and to add a special touch to already flavourful meals. If you can't find za’atar, you can easily make your own or simply use a combination of any of the spices mentioned.