Easy Labneh Salad

Name: Easy Labneh Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 red bell peppers, finely diced; 4 Persian cucumbers, finely diced; 1/2 large red onion, finely diced; 1 large avocado, finely diced; 1/3 cup black cured olives; 3 tablespoons of a high quality olive oil; 1/2 lemon, juiced; a couple pinches salt; pepper, to taste; 1/2 tablespoon dried oregano; 1/2 cup labneh (or sub thick Greek yogurt); sumac, to taste (optional)

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This Easy Labneh Salad is one of the best Mediterranean salads you’ll ever have. It’s crunchy, creamy, lemony, and SO SO good. I used labneh as the base and topped it with finely diced fresh veggies tossed in a zingy dressing.

Labneh salad in a wooden bowl with sides and toppings.

The BEST Homemade Labneh Salad

There’s something about the blend of fresh and creamy that is just magical. That’s how we like to do it in the Middle East!

With this labneh salad, you get the perfect balance of tangy and tart from the labneh, combined with the freshness of diced veggies and the lemony zing from the dressing. It’s an explosion of flavors in every bite!

You can easily make this salad at home any time of the year, using seasonal vegetables and fresh herbs for a burst of flavor. No matter how you make it, this easy labneh salad will be a crowd pleaser, every time.

A serving of Labneh salad in a bowl with toppings.

Why You’ll Love It

It’s a salad that’s vegetarian, vegan, paleo, and keto-friendly.
An easy recipe that will be ready in a flash.
You can customize it with your favorite veggies and herbs.
The perfect addition to your next dinner party!

Labneh Salad Ingredients

Red Bell Peppers: These are the perfect addition to the labneh salad, adding a fresh crunch and vibrant color.
Persian Cucumbers: The ultimate crunchy cucumber with the fewest amount of seeds.
Large Red Onion: Red onions will add a sweet and tangy flavor to the salad, balancing out the creaminess of the labneh.
Large Avocado: Avocados are a great source of healthy fats and add a creamy texture to the salad.
Black Cured Olives: These olives add a savory and tangy flavor to the salad, perfect for balancing out the creaminess of the labneh.
Olive Oil: A staple in the Mediterranean diet, extra virgin olive oil adds a rich and flavorful base for the dressing.
Lemon Juice: Freshly squeezed lemon juice adds a zesty and refreshing flavor to the salad.
Labneh: The star of the show, this creamy strained yogurt adds a tangy and rich base to the salad.
Sumac: A spice commonly used in Middle Eastern cuisine, sumac adds a tangy and slightly citrusy flavor to the salad.

Substitutions

Olives: Feel free to leave out the olives and sub in some toasted walnuts, pine nuts, or pistachios if you prefer!

Labneh: Swap out the labneh for a thick Greek yogurt if you’d like. It’ll taste just as delicious.

Add herbs: Enhance the flavor profile of this dish with herbs like chopped Italian parsley or fresh mint.

Add other veggies: Switch up the flavor of this labneh salad with other vegetables like yellow beets, English peas, sugar snap peas, or Aleppo pepper.

How to Make Creamy Labneh Salad

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

Labneh salad in a wooden bowl over a gray marble surface.

STEP 1 – PREP VEGGIES

Finely dice the red bell peppers, Persian cucumbers, red onion, and avocado. Then add them to a salad bowl.

If you like olives, 1/3 cup black cured olives would be exceptional in this salad. Feel free to leave out or sub in some toasted walnuts/pine nuts/pistachios in this recipe, too. But completely optional.

Fresh ingredients for labneh salad recipe.

Ingredients for Labneh salad in a wooden bowl.

STEP 2 – DRESS SALAD

Next, dress your salad with 3 tablespoons of a good olive oil, juice of half a lemon, a couple pinches of salt, pepper, and 1/2 tablespoon dried oregano.

Give it a good toss, taste, and adjust if needed.

Labneh salad in a wooden bowl with ingredients.

STEP 3 – ASSEMBLE & SERVE

Now it’s time to put all this goodness together!

Grab a large serving plate and spread the labneh at the base. You can swap this with a thick Greek yogurt if you’d like. Spoon the salad over the labneh, then drizzle some olive oil, and add some more dried oregano and (optional) sumac for even more flavor.

You can eat this as is, with some pita/sourdough or even some crackers. Enjoy!

FAQ

What is labneh?

Labneh is a strained plain yogurt that is basically yogurt cheese. Think of it like a super thick, plain Greek yogurt. You can buy it at most Whole Foods and international grocery stores, or you can also swap it with a thick Greek yogurt for convenience.

What do you serve labneh with?

Labneh is commonly served at breakfast with pita bread, but it can also be used as a dip, spread, or topping for different dishes.

For instance, it would taste great as a dip for my Joojeh Kabab Recipe or slathered on my Air Fryer Frozen Salmon, Baked Mediterranean Cod, and Oven Chuck Roast.

A bowl of labneh salad over a gray marble surface.

Does labneh taste like yogurt?

Yes and no. Labneh and strained yogurt are both made from yogurt, so they do share some similarities in taste. However, labneh has a much more distinct tangy and sour flavor due to its straining process.

Storage

Store any leftover Labneh salad in an airtight container in the fridge for up to 2 weeks. It’ll taste great served chilled straight from the fridge or at room temperature.

More Recipes You’ll Love

Yield: 2-4 servings

Easy Labneh Salad

With this labneh salad, you get the perfect balance of tangy and tart from the labneh, combined with the freshness of diced veggies and the lemony zing from the dressing. It's an explosion of flavors in every bite!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

2 red bell peppers, finely diced
4 Persian cucumbers, finely diced
1/2 large red onion, finely diced
1 large avocado, finely diced
1/3 cup black cured olives
3 tablespoons of a high quality olive oil
1/2 lemon, juiced
a couple pinches salt
pepper, to taste
1/2 tablespoon dried oregano
1/2 cup labneh (or sub thick Greek yogurt)
sumac, to taste (optional)

Instructions

Finely dice the red bell peppers, Persian cucumbers, red onion, and avocado. Add them to a salad bowl. Add the black cured olives.
Dress the salad with 3 tablespoons olive oil, lemon juice, a couple pinches salt, pepper, and the dried oregano. Give it a good toss, taste, and adjust the seasonings, if needed.
Grab a large serving plate and spread the labneh on it to create the base.
Spoon the salad over the labneh, then drizzle it with some olive oil, and add some more dried oregano and (optional) sumac for even more flavor.
You can eat this as is, with some pita/sourdough or even some crackers.

Notes

Store any leftover Labneh salad in an airtight container in the fridge for up to 2 weeks. It'll taste great served chilled straight from the fridge or at room temperature.

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