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Labneh Salad

A refreshing dish featuring creamy strained yogurt layered with diced cucumbers, tomatoes, fresh mint, and za'atar.

15 minEasyServes 4160 cal/serving

Middle EasternSaladNo-CookVegetarianMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

  • 1 cup labneh
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh mint leaves, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp za'atar spice blend
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Spread 1 cup labneh over the bottom of a shallow serving dish.

  2. 2

    In a medium bowl, toss 1 diced English cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh mint leaves, and 1/2 tsp kosher salt.

  3. 3

    Spoon the vegetable mixture over the spread labneh.

  4. 4

    Drizzle with 2 tbsp extra virgin olive oil and sprinkle 1 tsp za'atar spice blend evenly on top.

Questions

Can I make Labneh Salad dairy-free?

Yes. The dairy in this entry is 1 cup labneh. Swap the labneh for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Labneh Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Labneh Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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