Labneh Breakfast Plate
A simple, satisfying Mediterranean breakfast of creamy strained yogurt cheese spread on a plate with olive oil, za'atar, and fresh vegetables. Served with warm pita or flatbread for scooping.
Ingredients
- 1 cup labneh (strained yogurt cheese, or use drained full-fat Greek yogurt)
- 2 tbsp extra-virgin olive oil
- 2 tsp za'atar spice blend
- 2 Persian cucumber (or English cucumber), sliced
- 1 cup cherry tomatoes, halved
- 16 kalamata olives, pitted
- 8 leaves fresh mint leaves
- 2 pita bread or warm flatbread (for serving), warmed
- 1/4 tsp flaky sea salt
Instructions
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1
Spoon 1 cup labneh (strained yogurt cheese, or use drained full-fat Greek yogurt) onto a wide, shallow plate or bowl. Use the back of a spoon to spread it into a thick swirl, creating a slight well in the center.
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2
Drizzle 2 tbsp extra-virgin olive oil generously over the labneh. Sprinkle with 2 tsp za'atar spice blend and 1/4 tsp flaky sea salt.
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3
Arrange 2 sliced Persian cucumber (or English cucumber), 1 cup halved cherry tomatoes, 16 pitted kalamata olives, and 8 leaves fresh mint leaves around or alongside the labneh.
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4
Serve immediately with 2 warmed pita bread or warm flatbread (for serving) for scooping.