Roasted Tomato and Yoghurt Salad

by Kyla Van Heerden

My friend, Leigh Eastwood, is a marvel at making up recipes. Her version of a Greek salad entails roasting the tomatoes, olives and feta, and serving it at room temperature. It’s very delicious! This version is not unlike Leigh’s hot Greek salad, but with a slight twist.

Image from: Zola Nene

400 g rosa tomatoes

2–4 whole garlic cloves, peeled

1–2 tsp chilli flakes

2 Tbsp dried origanum

¼ cup (60 ml) olive oil

500 g double cream yoghurt or labneh (see Notes)

Finely grated zest of 2 limes

Salt flakes or coarse sea salt

Fresh origanum or basil, for garnish

serves 4

Place the tomatoes, garlic, chilli flakes and dried origanum in a roasting dish. Add a splash of
olive oil and roast in a preheated oven at 180°C for 20–30 minutes. Set aside to cool slightly.

    Spread the yoghurt or labneh over the base of a shallow serving dish.

    Scatter over the lime zest and the salt.

Spoon over the warm tomatoes, together with any liquid from the roasting dish.
Garnish with fresh herbs and serve immediately.


To add colour, use multi-coloured rosa tomatoes, or half each of red and yellow cherry tomatoes.

Instead of yoghurt, use 500 g bought or homemade labneh.

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