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.
- 2 whole-wheat pita breads, cut into 6 triangles
- Extra-virgin olive oil
- 1 tablespoon za’atar
- Kosher salt
- 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)
- 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
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.
*see Homemade Labneh recipe below