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Labneh Bowl with Cucumber, Tomatoes & Olive Oil

Labneh Bowl with Cucumber, Tomatoes & Olive Oil

By emensah m

Total: 15 minutes
MediterraneanHealthyVegetarianQuick Meals

Ingredients

  • 300 g Labneh
  • 1 small Cucumber
  • 10-12 pieces Cherry tomatoes
  • 8-10 pieces Kalamata olives
  • 1 tbsp (chopped) Fresh mint
  • 1 lemon Lemon juice
  • 4 tsp Extra-virgin olive oil
  • 2 pieces Whole-wheat pita
  • to taste n/a Salt
  • to taste n/a Black pepper
  • 20 g Crushed pistachios (optional)

Instructions

1

Begin by preparing the vegetables. Peel the cucumber if desired and chop it into small dice. Slice the cherry tomatoes in halves. Pit and chop the Kalamata olives if they are not already pitted.

2

In a medium bowl, place the labneh. Mix in the juice of one lemon and season with salt and black pepper to taste. Stir until smooth and well combined.

3

Fold the diced cucumber, halved cherry tomatoes, and chopped olives into the labneh mixture. Add 1 tablespoon of chopped fresh mint and stir to incorporate all ingredients evenly.

4

Drizzle 2 teaspoons of extra-virgin olive oil over each serving. If desired, sprinkle crushed pistachios over the top for added crunch and flavor.

5

Warm the whole-wheat pitas in a dry skillet over medium heat for about 1 minute on each side or until just warmed through.

6

Serve the labneh mixture in bowls, with a warmed pita on the side for each person. Enjoy the dish as a refreshing and nutritious meal.

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Labneh Bowl with Cucumber, Tomatoes & Olive Oil

By emensah m

MediterraneanHealthyVegetarianQuick Meals
Labneh Bowl with Cucumber, Tomatoes & Olive Oil - Labneh, Cucumber recipe

This Mediterranean Healthy Vegetarian Quick Meals recipe is ready in 15 minutes and features Labneh, Cucumber, Cherry tomatoes and other delicious ingredients. Contains 350 calories total.

15 minutes

Ingredients

  • 300 g Labneh
  • 1 small Cucumber
  • 10-12 pieces Cherry tomatoes
  • 8-10 pieces Kalamata olives
  • 1 tbsp (chopped) Fresh mint
  • 1 lemon Lemon juice
  • 4 tsp Extra-virgin olive oil
  • 2 pieces Whole-wheat pita
  • to taste n/a Salt
  • to taste n/a Black pepper
  • 20 g Crushed pistachios (optional)

Instructions

1

Begin by preparing the vegetables. Peel the cucumber if desired and chop it into small dice. Slice the cherry tomatoes in halves. Pit and chop the Kalamata olives if they are not already pitted.

2

In a medium bowl, place the labneh. Mix in the juice of one lemon and season with salt and black pepper to taste. Stir until smooth and well combined.

3

Fold the diced cucumber, halved cherry tomatoes, and chopped olives into the labneh mixture. Add 1 tablespoon of chopped fresh mint and stir to incorporate all ingredients evenly.

4

Drizzle 2 teaspoons of extra-virgin olive oil over each serving. If desired, sprinkle crushed pistachios over the top for added crunch and flavor.

5

Warm the whole-wheat pitas in a dry skillet over medium heat for about 1 minute on each side or until just warmed through.

6

Serve the labneh mixture in bowls, with a warmed pita on the side for each person. Enjoy the dish as a refreshing and nutritious meal.

Nutritional Information

Calories per Serving: 350

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