To make Labneh, in a small bowl, stir salt into Greek yogurt. Line a sieve with two layers of cheese cloth and place sieve over a big bowl. Spoon yogurt mixture into cheese cloth and gather cloth. Tie into a ball with kitchen string. Refrigerate for 24 hours until liquid has drained and thick. Gently squeeze occasionally to encourage the liquid to drain.
To make olives, with a pestle, gentle crack olives and place in a medium bowl.
Add remaining ingredients and toss well to coat olives.
Cover and marinate in the refrigerator for 1-2 hours. Serve at room temperature.
To make roasted cherry tomatoes. preheat oven to 400F. Line a small baking sheet with parchment paper. Add one row of cherry tomatoes on baking sheet,. Drizzle with oil and season with salt and pepper. Roast for 15-20 minutes or until tomatoes have softened.
While oven is on, brush pita's on each side with olive oil, Place on baking sheet and back for until golden. Remove from oven and cut into triangles.
For halloumi, heat a non stick frying pan over high heat. Cook halloumi 1-2 minutes per side until golden.
To assemble meze board, spread our labneh in a small shallow serving bowl. Drizzle with olive oil and za'atar and top with roasted tomatoes and place on tray.
Add olives to a small bowl and place on tray.
Arrange the remaining ingredients to fill tray.
