Bart's Recipes
Halve the cherry tomatoes and place them in a small bowl with the red wine vinegar, one tablespoon of olive oil, a pinch of salt, and black pepper. Let them sit for fifteen minutes while you prepare the rest. They will release juices that mix with the oil to form a dressing that you will spoon over everything later.
Dry-toast the walnuts in a skillet until fragrant, and break them into coarse pieces once cooled.
Spoon the labneh onto a flat plate and use the back of a spoon to spread it into a thick layer with wells and ridges. These indentations are not just for show: they catch the oil instead of letting it run off the plate.
Generously pour the remaining olive oil over the labneh and sprinkle with the za'atar. Spoon the marinated tomatoes and their juices on top, and arrange the cucumber, cut into half-moons, alongside. Finish with the walnuts and torn mint.
Labneh is strained whole-milk yogurt and therefore much more concentrated in protein than regular yogurt, while the olive oil, walnuts, and sesame from the za'atar provide the fat. It contains almost no sugars, making this an exceptionally stable breakfast for your blood sugar levels.
