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Labneh Tomato Cucumber Lunch Plate recipe with fresh mint and olive oil.

Labneh Tomato Cucumber Lunch Plate

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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup Labneh store-bought or homemade
  • 2 Persian cucumbers sliced
  • 1 cup cherry tomatoes halved
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Za’atar seasoning
  • 1/4 cup Kalamata olives
  • Fresh mint leaves small handful
  • Sea salt and cracked black pepper to taste
  • Optional: Warm pita bread or Rustic Peasant Bread Recipe

Method
 

  1. Spread: Spread the labneh onto a shallow plate using the back of a spoon to create swirls.
  2. Layer: Arrange the sliced cucumbers and cherry tomatoes over the labneh.
  3. Season: Drizzle the olive oil over the top, then sprinkle with za’atar, salt, and pepper.
  4. Garnish: Scatter the olives and fresh mint leaves over the plate.
  5. Serve: Serve immediately with bread of choice for dipping.

Notes

  • Labneh Quality: Always use full-fat labneh for the best texture and satiety. If it’s too thick to spread, whisk in a teaspoon of water or lemon juice to loosen it.
  • Salt Management: Labneh is naturally salty. Taste the cheese first before adding extra sea salt to your tomatoes and cucumbers.
  • Temperature: For the most refreshing experience, chill your plate in the freezer for 5 minutes before spreading the labneh. This keeps the yogurt cheese firm and the veggies crisp.
  • Herb Freshness: Avoid dried herbs for the garnish. Fresh mint or dill provides the essential aromatic "lift" that defines Mediterranean cuisine.
  • Pita Tip: If serving with pita, toast it lightly and brush with a tiny bit of olive oil and za'atar to mirror the flavors on the plate.