2 whole-wheat pita breads, cut into 6 triangles
Extra-virgin olive oil
1 tablespoon za’atar
1 cup homemade labneh *
1½ teaspoons honey
1 teaspoon minced fresh lemon zest
Kosher salt to taste
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