Tomato Salad with Chimichurri and Labneh

Tomato salads are a staple in the summertime, especially when tomatoes are at their peak.

Every year, you can find countless versions of tomato salads, each one offering something a little different. They’re incredibly easy to throw together and act as blank canvases for any flavor profile you want to experiment with. You could easily go all summer without eating the same tomato salad twice. This version should definitely be in your rotation. It’s simple and pairs perfectly with grilled steak like our Grilled New York Strip with Steak Onions.

Tomato salad with labneh and fresh herbs – Flavor Field Guide recipe by Chef Richard Hattaway

What makes this salad stand out is the Herbed Chimichurri—it serves as the dressing, seasoning the tomatoes with an herbed oil and vinegar mixture. On top of that, you’ve got Chili Marinated Labneh, a creamy yogurt cheese that balances the acidity and brings richness to the dish. The combination is bright and ideal to serve alongside rich grilled meats or steaks. This tomato salad is as easy as it gets, but don’t let that fool you—it’s also an impressive addition to any summer spread.

Main Ingredients:

Tomatoes: Use ripe summer tomatoes for the best flavor—heirlooms, beefsteaks, or even cherry tomatoes work well. They bring natural sweetness and a juicy bite that holds up against the chimichurri.

Herbed Chimichurri: A classic Argentinian herb sauce made with parsley, garlic, vinegar, and olive oil. It’s bright and garlicky and serves as both a dressing and a seasoning for the tomatoes.

Chili Marinated Labneh: This Middle Eastern yogurt cheese is thick and creamy, with a flavor similar to Greek yogurt. It adds richness to balance the acidity of the tomatoes and chimichurri.