Summer Salad with Homemade Labneh

Summer Salad with Homemade Labneh | Zestful Kitchen
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.



Pita Bread:

2 whole-wheat pita breads, cut into 6 triangles

Extra-virgin olive oil

1 tablespoon za’atar

Kosher salt


1 cup homemade labneh *

1½ 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