In a large bowl mix plain, Greek yogurt with salt. Line a sieve with muslin/cheesecloth then transfer the yogurt mixture to the cloth.
Bring the sides together and tie with kitchen twine.
Suspend the labneh from a rack set over a bowl ( I actually tied it to my kitchen faucet) and allow to strain for 3 hours.
If you want a firmer cheese, leave it overnight in the fridge.
Once strained, transfer the labneh to a bowl then season to taste with pepper and lemon zest.
Wash the tomatoes then add to a large roasting dish. Drizzle over the vinegar and olive oil then season generously with salt and pepper.
Add half of the basil leaves then place in the oven and allow to roast for 30-40 minutes or until the tomatoes are blistered, soft and have released their juices.
Serve the roasted tomatoes and all of its juices over labneh with crusty bread.