By Codi Ferguson
Preheat your oven to 350°F (175°C). Wrap the pita breads in aluminum foil and place them in the oven. Warm for about 5-7 minutes until they are soft and pliable.
While the pita is warming, halve the cherry tomatoes and slice the cucumber into thin rounds.
Peel and segment the small oranges or tangerines.
In a small bowl, mix the labneh with a drizzle (about 1 tablespoon) of extra-virgin olive oil and a pinch of salt and pepper to taste. Stir until smooth and set aside.
Spread the labneh evenly onto a serving plate, creating a swirl with the back of a spoon.
Sprinkle the za'atar over the labneh generously, letting it beautifully coat the surface.
Arrange the halved cherry tomatoes, cucumber slices, and orange segments around the labneh on the plate.
Drizzle the remaining tablespoon of olive oil over the tomatoes, cucumber, and oranges. Season with a pinch of salt and pepper.
If using fresh mint, scatter the mint leaves over the top for added freshness and aroma.
Remove the warm pita breads from the oven and serve alongside the prepared labneh plate for dipping and scooping.
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By Codi Ferguson
This Breakfast Mediterranean Vegetarian recipe is ready in 20 minutes and features Labneh (strained yogurt), Small pita breads, Extra-virgin olive oil and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 350°F (175°C). Wrap the pita breads in aluminum foil and place them in the oven. Warm for about 5-7 minutes until they are soft and pliable.
While the pita is warming, halve the cherry tomatoes and slice the cucumber into thin rounds.
Peel and segment the small oranges or tangerines.
In a small bowl, mix the labneh with a drizzle (about 1 tablespoon) of extra-virgin olive oil and a pinch of salt and pepper to taste. Stir until smooth and set aside.
Spread the labneh evenly onto a serving plate, creating a swirl with the back of a spoon.
Sprinkle the za'atar over the labneh generously, letting it beautifully coat the surface.
Arrange the halved cherry tomatoes, cucumber slices, and orange segments around the labneh on the plate.
Drizzle the remaining tablespoon of olive oil over the tomatoes, cucumber, and oranges. Season with a pinch of salt and pepper.
If using fresh mint, scatter the mint leaves over the top for added freshness and aroma.
Remove the warm pita breads from the oven and serve alongside the prepared labneh plate for dipping and scooping.
Calories per Serving: 320
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