By Codi Ferguson
Cut the whole-wheat pitas into triangles or strips. Brush them lightly with 1 tbsp of extra-virgin olive oil. Sprinkle with a pinch of salt and black pepper.
Preheat the oven to 180°C (350°F). Place the pita pieces on a baking sheet and bake for about 8-10 minutes or until crispy. Set aside to cool.
In a small bowl, combine 2 tbsp of extra-virgin olive oil with the za'atar and the juice of one lemon. Stir well and set aside.
Halve the cherry tomatoes. Peel the cucumber if desired, then dice it. Slice the olives into rounds. Set all the vegetables aside.
Place the labneh in the center of a large serving bowl. Using the back of a spoon, spread it out slightly to create a well in the center.
Arrange the cherry tomatoes, cucumber, and olive slices around the labneh in the bowl. Drizzle the za'atar and lemon dressing over the vegetables and labneh.
Garnish with fresh mint or parsley leaves. Season with salt and black pepper to taste.
Serve the dish with the crispy whole-wheat pita on the side for dipping.
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This Appetizer Mediterranean Vegetarian recipe is ready in 20 minutes and features Labneh, Whole-wheat pita, Cherry tomatoes and other delicious ingredients. Contains 250 calories total.
Cut the whole-wheat pitas into triangles or strips. Brush them lightly with 1 tbsp of extra-virgin olive oil. Sprinkle with a pinch of salt and black pepper.
Preheat the oven to 180°C (350°F). Place the pita pieces on a baking sheet and bake for about 8-10 minutes or until crispy. Set aside to cool.
In a small bowl, combine 2 tbsp of extra-virgin olive oil with the za'atar and the juice of one lemon. Stir well and set aside.
Halve the cherry tomatoes. Peel the cucumber if desired, then dice it. Slice the olives into rounds. Set all the vegetables aside.
Place the labneh in the center of a large serving bowl. Using the back of a spoon, spread it out slightly to create a well in the center.
Arrange the cherry tomatoes, cucumber, and olive slices around the labneh in the bowl. Drizzle the za'atar and lemon dressing over the vegetables and labneh.
Garnish with fresh mint or parsley leaves. Season with salt and black pepper to taste.
Serve the dish with the crispy whole-wheat pita on the side for dipping.
Calories per Serving: 250
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