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Summer Salad with Homemade Labneh

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Author Lauren Grant

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.

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Ingredients

Pita Bread:

Labneh:

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

Nutrition

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