Name: Labneh Salad with Za'atar Croutons
Prep time: 5 min
Ingredients: Small loaf Bread (large dice); 1 heaping tablespoon Za'atar or other spice mix; Good glug Extra virgin olive oil; pinch Salt; 75 grams Labneh; 1 Persian cucumber (large dice); 1 Plum tomato (large dice); to taste Salt; Small handful Kalamata or other olives (halved); 5 - 6 Fresh mint leaves (plucked from stalks); Good glug Extra virgin olive oil

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Prepared plate of a Labneh Salad with Za'atar croutons

This Labneh Salad with Za’atar Croutons is proof that the best recipes don’t need to be complicated. Inspired by a classic Lebanese Laffeh “sandwich”, this dish turns creamy labneh, crunchy homemade croutons, and fresh garden vegetables into something you’ll crave all week long. Combining tangy labneh, salty olives, cooling mint and salad vegetables make for an exceptionally refreshing bite.

A person is adding fresh mint leaves to a plate of salad with white spread, cucumbers, tomatoes, and olives.

This recipe came straight from testing what happens when you deconstruct a beloved sandwich and reimagine it as a salad/dip. The result is a dish that packs a ton of flavor despite its simplicity, and it’s so addictive that I’ve made it three times in one week.

Why This Labneh Salad Works

Homemade za’atar croutons deliver textural crunch to contrast with the creamy Labneh
Large chunks of cucumber and tomato ensure you get some of each component in every forkful
Sliced kalamata olives introduce pops of saltiness, while the mint adds complex cooling notes

What is Labneh

Labneh is the star of the dish and it’s basically strained yogurt that has had enough water removed so it resembles the texture of cream cheese. It’s been made in the Levant for centuries as a way to preserve fresh dairy without the need for refrigeration. When fully strained, Labneh can be shaped into balls and stored in olive oil to keep well for a year.

Unlike cream cheese which I’d describe as quite mild tasting, Labneh has a strong tangy sourness that sets it apart. Labneh can also be made from any sort of yogurt (though live yogurt is best) such as Goat’s, Sheep’s or even some alternative Yogurts such as coconut. The straining process can take from 6 hours up to 3 days depending upon the desired consistency. 3 day strained Labneh has had practically all the water removed and has a dry chalky consistency.

If you can’t find Labneh at your store, you can easily make it yourself. Mix together 1kg (2 pounds) of live yogurt (you can use any kind) and 3/4 teaspoon salt. Transfer to a cheese cloth or nut milk bag and suspend over a bowl. You can use a sieve to suspend the cheese cloth in place. If you allow the yogurt to strain on your counter rather than your fridge, the Labneh will develop a more pronounced sourness.

Ingredient Overview

For the croutons, grab a small loaf of bread and cut it into thick chunks, larger pieces crisp up best in the oven without becoming overly crunchy. A heaping tablespoon of za’atar seasons them perfectly, though any favorite spice mix works. A good glug of extra virgin olive oil helps the exterior crisp up while helping the za’atar stick, and then they just need to be baked.

The salad vegetables keep things fresh and simple, though for a classic Labneh Laffa there are some non negotiables. Persian cucumber, plum tomato are essential for the base of the salad, then a small handful of olives adds pops of saltiness and some fresh mint leaves, plucked from their stalks, bring brightness to the finished dish. A generous drizzle of extra virgin olive oil ties everything together.

How to Make Za’atar Croutons

Preheat your oven to 180 degrees Celsius. While it heats, cut a small loaf of bread into thick chunks.

A person cuts a small loaf of bread into thick chunks on a wooden cutting board.

Transfer to an oven tray, then sprinkle over a heaping tablespoon of za’atar. Pour a good glug of extra virgin olive oil over the top of the bread and sprinkle with a little salt, then toss to combine. The oil allows the exterior of the bread to crisp up while also helping the za’atar stick.

Once the croutons are evenly mixed, spread them out on the tray leaving space around them. This spacing is crucial for even crisping. Put the tray into the oven and bake for 12 to 15 minutes until they reach your desired crispiness. These za’atar croutons come out so crispy and flavorful that they’re also great for snacking on, thanks to the pinch of salt. You can store these in an airtight bag or container for up to 2 weeks. Set them aside while you prepare the salad.

Preparing the Salad Components

Chop both the Persian cucumber and the plum tomato into large chunks. Give the tomato a quick salt and toss to coat all the pieces, this step intensifies every bite of tomato. Take a small handful of olives and slice them in half. You can use any kind of olive, but kalamata olives add nice little pops of saltiness to each bite. Pluck the fresh mint leaves from their stalks and set everything aside.

Assembling the Lebanese Salad

Add a pile of fresh labneh to a plate, about 75 grams per portion. Using the back of a spoon, spread the labneh out in a circular motion to form some nice ridges. These ridges aren’t just for looks; they help catch the olive oil and hold the vegetables.

Lay the vegetables over the labneh evenly, so you get some of each component in every bite. Once you have a good bed of vegetables and mint, drizzle over a good amount of extra virgin olive oil, then top it with a handful of za’atar croutons. The combination might not seem that exciting on paper, but there’s real magic in pairing these ingredients together. The creamy tanginess of the labneh, the crunch of the croutons, and the freshness of the mint and cucumber all work together to create something truly craveable.