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Summer Salad with Homemade Labneh | Zestful Kitchen

Summer Salad with Homemade Labneh

  • Author: Zestful Kitchen

Description

This vibrant and refreshing summer vegetable salad with homemade labneh is Mediterranean eating at it’s finest; simple, healthy, and flavorful. Quick and easy to make, this dish is the perfect weeknight meal or when you’re looking to dine al fresco.


Scale

Ingredients

Pita Bread:

  • 2 whole-wheat pita breads, cut into 6 triangles
  • Extra-virgin olive oil
  • 1 tablespoon za’atar
  • Kosher salt

Labneh:

  • 1 cup homemade labneh
  • 1 ½ teaspoons honey
  • 1 teaspoon minced fresh lemon zest
  • Kosher salt to taste
  • Za’atar (optional)
  • Extra-virgin olive oil( (optional)

Salad:

  • 2 tablespoons red wine vinegar
  • 1 tablespoons extra-virgin olive oil
  • ¼ teaspoon honey
  • Kosher salt and black pepper to taste
  • 1 cup thinly sliced English cucumber
  • 1 cup halved yellow cherry tomatoes
  • 1 cup quartered radishes
  • 1 cup thinly sliced red onion
  • 2 cloves garlic, thinly sliced
  • ¼ cup fresh mint leaves, lightly torn
  • ¼ cup fresh basil leaves, lightly torn

Instructions

Heat oven to broil with rack set 6-inches from element. Brush one side of pita wedges with oil and season with salt, broil until golden brown and starting to crisp, about 2 minutes. Flip wedges and brush with oil, sprinkle with 1 tablespoon za’atar and season with salt. Return to oven and broil until golden and crisp, about 2 minutes.

Combine 1 cup labneh, 1½ teaspoons honey, and zest; season with salt and pepper.

In a large bowl, whisk together vinegar, oil, and honey; season with salt and pepper.

Add cucumber, tomatoes, radishes, onions, garlic, mint, and basil to vinaigrette and toss to combine.

To serve, spread ¼ labneh mixture on each serving plate, sprinkle with za’atar and drizzle with oil (if using). Divide salad among plates and serve with pita wedges.


Notes

*see Homemade Labneh recipe below