In a small bowl, combine the yogurt and salt, stirring until they are well mixed.

For a tangier flavor, you can add a squeeze of lemon juice or a small amount of lemon zest to the yogurt mixture before chilling.

Lay out a 12 by 18 inch (30 by 45 cm.) layer of cheesecloth. 

Scoop the yogurt mixture onto the cheesecloth, making sure to leave enough space for the labneh to hang freely.

Gather the edges of the cheesecloth together and tie it securely around a wooden spoon.

Position the wooden spoon across the top of a medium bowl, ensuring that the labneh hangs in the center but doesn't touch the bottom of the bowl. Otherwise, if you have a mesh strainer, place the cheesecloth-wrapped yogurt into it to suspend it over a bowl.

Place the setup in the refrigerator and allow the labneh to chill for 24 hours.

If you desire a thicker labneh, you can extend the chilling time by a few hours or even up to three days in total.

After the desired chilling time, remove the labneh from the cheesecloth and transfer it to a serving dish or storage container.

Preheat oven to 350 degrees F. (176.7 degrees C.)

Combine the olive oil, tomatoes, salt, parsley, garlic, and za’atar I a mixing bowl, and then spread it out over the surface of a half-sheet baking pan.

Roast the tomatoes for 10 minutes, and then flip them with tongs or a spatula, and bake for another 8-10 minutes until the tomatoes split and the skins wrinkle.

Spread the labneh out into a bowl or plate, top with the roasted tomatoes, and garnish if desired with parsley, mint, olive, pistachios, and olive oil.