Dressing
- 60 grams (1/4 cup) kefir (or labneh) cheese
- 1 Tbsp red wine vinegar
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1/2 tsp salt
- fresh ground pepper
Salad
- 1 cup cherry or grape tomatoes, quartered
- 2 tsp olive oil
- fresh ground pepper
- head of lettuce (butter lettuce, romaine, or mixed), washed and dried
In a large bowl, whisk together dressing ingredients and set aside.
In another small bowl, combine tomatoes, oil, salt, and pepper. Allow to sit for a few minutes.
To a large bowl, add lettuce. Carefully mix/fold until lettuce is evenly coated in dressing. Add tomatoes and serve!
Note: If you're not eating the whole salad at once, wait to dress the lettuce and only cut up as many tomatoes as you need. Reduce the amount of olive oil, salt, and pepper to reflect how many tomatoes you're using.