By Codi Ferguson
Slice the cherry tomatoes into halves and set aside.
Peel and dice the cucumber into small cubes and set aside.
In a small bowl, mix the olive oil with za'atar to create a flavorful dressing.
Cut the whole-wheat pitas into triangles and lightly toast them in a skillet or oven until crispy.
Divide the labneh into three serving bowls, spreading it evenly in each bowl.
Sprinkle a pinch of salt and black pepper over the labneh in each bowl to enhance the flavor.
Arrange the cherry tomatoes and cucumber pieces around the labneh in each bowl.
Drizzle the za’atar olive oil dressing over the labneh and vegetables.
Garnish each bowl with fresh mint or parsley leaves for a burst of color and freshness.
Serve each bowl with a lemon wedge and the toasted pita triangles on the side.
Optionally, squeeze the lemon over the dish just before eating to add a zesty flavor.
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By Codi Ferguson
This Middle-Eastern Vegetarian Lunch Appetizer recipe is ready in 20 minutes and features Labneh, Whole-wheat pitas, Cherry tomatoes and other delicious ingredients. Contains 420 calories total.
Slice the cherry tomatoes into halves and set aside.
Peel and dice the cucumber into small cubes and set aside.
In a small bowl, mix the olive oil with za'atar to create a flavorful dressing.
Cut the whole-wheat pitas into triangles and lightly toast them in a skillet or oven until crispy.
Divide the labneh into three serving bowls, spreading it evenly in each bowl.
Sprinkle a pinch of salt and black pepper over the labneh in each bowl to enhance the flavor.
Arrange the cherry tomatoes and cucumber pieces around the labneh in each bowl.
Drizzle the za’atar olive oil dressing over the labneh and vegetables.
Garnish each bowl with fresh mint or parsley leaves for a burst of color and freshness.
Serve each bowl with a lemon wedge and the toasted pita triangles on the side.
Optionally, squeeze the lemon over the dish just before eating to add a zesty flavor.
Calories per Serving: 420
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