Cherry Tomato Salad on Toast with Green Goddess Labneh

By: Hannah Lee Leidy
Photo by Collin Byrnes

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Serves 4

    For the labneh:
  • 1 cup full-fat greek yogurt
  • ¼ cup fresh basil, torn
  • ¼ cup chives, roughly chopped
  • 2 tablespoons fresh tarragon, roughly chopped
  • Zest and juice of 1 lemon
  • Salt and pepper
  • For Mom’s pickled squash:
  • 2 cups champagne vinegar
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 2 teaspoons celery seeds
  • 2 teaspoons mustard seeds
  • 8 cups thinly sliced crookneck squash
  • 2 cups thinly sliced red bell pepper
  • 2 cups thinly sliced Vidalia onions
  • For the cherry tomato salad on toast:
  • 1 pint cherry tomatoes, halved
  • ¼ cup thinly sliced red onion
  • ¼ cup Mom’s pickled squash
  • 3-4 fresh basil leaves, torn
  • High-quality olive oil
  • Salt and freshly cracked pepper
  • 4 thick slices pumpernickel bread, toasted
  • Pea shoots

1. Make the labneh: At least 12 hours before serving, place greek yogurt in a cheese cloth or very fine mesh strainer and allow to hang with a container underneath. (This will force most of the liquid from the yogurt, giving it the consistency of smooth cream cheese.) Place labneh in a food processor with remaining ingredients. Pulse to combine and set aside. 

2. Make the pickled squash: In a heavy-bottomed pot, combine vinegar, sugar, salt, peppercorns, celery seeds, and mustard seeds and bring to a boil. Whisk until sugar and salt are dissolved. Remove from heat and add squash, peppers, and onions. Let cool to room temperature. Store in airtight container for up to 3 months.

3. Make the salad: In a medium bowl, combine tomatoes, onion, pickled squash, and basil. Toss to combine, then add 2 tablespoons of squash pickling liquid and a drizzle of olive oil. Season with salt and pepper. Spread labneh on toast and top with tomato salad. Top with pea shoots, pepper, and a drizzle of olive oil.

Frank Bradley

Hendrix, Columbia, South Carolina

At Hendrix, the only thing more local than the food is executive chef Frank Bradley. The Columbia native’s career reflects his home city’s own culinary growth. Now, in a kitchen that sources inspiration from seasonal ingredients as well as its own collaborative staff, Bradley is putting an unexpected twist on what it means to be homegrown.

  • From Frank Bradley, Hendrix, Columbia, South Carolina

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