Quick and Easy
Summer Salad with Labneh

Ingredients

Salad

2 whole-wheat pita breads, cut into 6triangles
Extra-virgin olive oil
1 tablespoon za’atar
salt
1 cup Baladna labneh
1 ½ teaspoons honey
tablespoon vinegar
Extra-virgin olive oil
mix green
20g radish
20g cherry tomato

How it's made!

1. Heat a large pan over medium-high heat. 2. Arrange the pita triangles in a single layer in the pan. 3. Drizzle with extra-virgin olive oil and sprinkle with 1 tablespoon of za'atar and a pinch of salt. 4. Cook the pita chips for 2-3 minutes on each side, or until they are crispy and golden brown. 5. While the pita chips are cooking, scoop 1 cup of Baladna labneh into a serving bowl. 6. Drizzle the labneh with extra-virgin olive oil and sprinkle with a pinch of za'atar and salt. 7. Stir well to combine. 8. Once the pita chips are done cooking, transfer them to a plate and serve with the flavorful labneh dip. 9. In a small mixing bowl, whisk together 1 ½ teaspoons of honey and 1 tablespoon of vinegar. 10. Slowly drizzle in extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly. 11. In a large mixing bowl, combine the mixed greens, sliced radish, and halved cherry tomatoes. 12.Drizzle the dressing over the salad and toss well to coat. Enjoy

Products used in this recipe