Tomato And Za'Atar Salad - cooking recipe

Ingredients

14 oz red and yellow cherry tomatoes, cut into irregular shapes
15 oz baby plum tomatoes
10.5 oz jarred marinated eggplant, drained, cut into bite-sized pieces
1/4 cup garlic and chili oil
1 None fresh long green chili, finely chopped
1 clove garlic, minced
1 1/2 tbsp lemon juice
3 tsp za'atar
2 tbsp fresh flat-leaf parsley leaves
2 tbsp fresh mint leaves
1 1/4 cups labne or Greek yogurt, strained
None None crusty bread, to serve

Preparation

Combine tomatoes and eggplant in a large bowl.
Whisk together oil, chili, garlic, lemon juice and 2 tsp za'atar. Drizzle over tomatoes and toss gently to combine. Season to taste.
Arrange salad on a large serving platter. Top with herbs and labne then sprinkle with remaining za'atar. Serve with crusty bread.