Appetizer
Labneh with Tomato and Olives (Lebanese Creamy Yogurt Spread)
Original name: Labneh with Tomato and Olives
About this dish
This Lebanese classic pairs thick, tangy labneh with juicy tomatoes and briny olives for a simple yet impressive meze. It's a staple on breakfast tables and mezze spreads across the Levant, offering a creamy, salty, and refreshing bite that comes together in minutes.
Serve with warm pita for a satisfying snack or light meal.
Ingredients
UK and US measurements are both included for every recipe.
labneh
dairy400 g
Imperial measurement: 14 oz
cherry tomatoes
vegetable200 g
Imperial measurement: 1 cup, halved
kalamata olives
other100 g
Imperial measurement: 1/2 cup, pitted and halved
extra virgin olive oil
fat2 tablespoons
za'atar spice blend
spice1 tablespoon
fresh thyme leaves
herb1 teaspoon
warm pita bread
grain4 pieces (for serving)
Method
Spread the labneh
PT2MSpread the labneh evenly into a shallow bowl or onto a serving plate, using the back of a spoon to create attractive swirls.
Top with tomatoes and olives
PT2MScatter the halved cherry tomatoes and kalamata olives over the labneh, distributing them evenly.
Drizzle with olive oil
PT1MDrizzle the extra virgin olive oil over the top, ensuring it covers the labneh and ingredients.
Add seasoning and garnish
PT2MSprinkle with za'atar and fresh thyme leaves if using. Serve immediately with warm pita bread on the side.
Equipment
- Bowl or serving plate
- Spoon
Nutrition facts
Tips
- If labneh is too thick, whisk it with a tablespoon of water or milk to reach a smoother, more spreadable consistency.
- Use sun-dried tomatoes instead of cherry tomatoes for an intense flavor twist, and add a handful of fresh mint leaves to brighten the dish.
- For maximum flavor, use good quality extra virgin olive oil since it carries the whole dish.
- If you have time, make your own labneh by draining Greek yogurt in a cheesecloth overnight in the refrigerator.
Serving suggestions
- Serve as a part of a mezze spread with hummus, tabbouleh, and grilled vegetables. It also makes a perfect breakfast or brunch alongside fresh vegetables and crusty bread.
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Recipe by
Sami Haddad
Specialises in Lebanese cuisineSami makes hummus with so much tahini it's basically a dessert. He is a chickpea champion.
Describe yourself in three words: Creamy, tahini-heavy, chickpea lover.