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