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Levantine Labneh Breakfast Plate
10m$6.00

Levantine Labneh Breakfast Plate

Creamy labneh topped with za’atar and olive oil, served with crisp cucumber, ripe tomatoes, and warm pita bread. This quick Levantine breakfast comes together in minutes.

  • breakfast
  • labneh
  • Levantine
  • no-cook
  • quick
  • Vegetarian
  • za'atar
Bundle it with similar meals
8 min prep2 min cook2 servingseasy

Shopping options

Check ingredients to include themPackage used · most used first

Roma tomatoes · 2 Each

Fresh Roma Tomato

65%

In recipe$0.40
To buy$0.62
Details
Fresh Tomatoes · 1 lb$1.29 per packageBuy 2Package use: 65%Product matchEstimated

Labneh · 1 Cup

Odyssey Labneh Mediterranean Style Spread

50%

In recipe$3.50
To buy$6.99
Details
Odyssey · 16 oz$6.99 per packageBuy 1Package use: 50%Product matchEstimated

English cucumber · 5 Ounce

English Cucumber

42%

In recipe$0.63
To buy$1.50
Details
1 ct$1.50 per packageBuy 1Package use: 42%Product matchEstimated

Pita bread · 2 Count

Toufayan® Classic White Pita Loaves

Sale

33%

In recipe$0.83
To buy$2.49
Details
Toufayan · 6 ct / 2 oz$2.99
Sale
$2.49 per packageBuy 1Package use: 33%Product matchEstimated

Za’atar seasoning · 2 Teaspoon

Private Selection® Middle Eastern Inspired Za'Atar Blend Shaker

Sale

8%

In recipe$0.38
To buy$4.89
Details
Private Selection · 1.86 oz$6.99
Sale
$4.89 per packageBuy 1Package use: 8%Product matchEstimated

Extra-virgin olive oil · 1 Tablespoon

Filippo Berio Extra Virgin Olive Oil

2%

In recipe$0.26
To buy$13.29
Details
Filippo Berio · 25.3 fl oz$13.29 per packageBuy 1Package use: 2%Product matchEstimated

Kosher salt · 0.13 Teaspoon

David's Kosher Salt

0%

In recipe$0.01
To buy$4.79
Details
David's · 16 oz$4.79 per packageBuy 1Package use: 0%Product matchEstimated
Common ingredient

Cost Summary

Availability unavailable
$6.00

· only what you use

$3.00

per serving · 2 servings

You pay at checkout$29.78
20% used in this recipe$23.78 unused

All ingredients selected

Checkout$34.57
Recipe portion$6.01

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Labneh-1 cup
  • Extra-virgin olive oil-1 tablespoon
  • English cucumber-5 ounces
  • Roma tomatoes-2 each
  • Pita bread-2 rounds
  • Za’atar seasoning-2 teaspoons
  • Kosher salt-1/8 teaspoon
1
Slice and season the vegetables
Cutting Board
Chef’s knife

Rinse and dry the cucumber and tomatoes. Cut the cucumber into thin half-moons and the tomatoes into wedges, then season the vegetables with the kosher salt.

Use a stable cutting board and keep fingertips tucked while slicing the cucumber and tomatoes.

5 ounces cucumber
2 Each tomato
1/8 teaspoon Kosher Salt
2
Warm and wrap the pita
Skillet
Kitchen towel

For warm pita, heat the skillet over medium heat. Warm each pita for 30 seconds per side, just until soft and pliable, then stack them in the clean kitchen towel to keep warm.

Do not leave the dry skillet unattended while warming the pita.

2 Count pita bread
3
Plate and top the labneh
Measuring Spoons
Serving plates

Divide the labneh between the plates and spread it into a shallow swirl. Drizzle each portion with half the olive oil, then sprinkle with half the za’atar.

1 cup labneh
1 tablespoon olive oil
2 teaspoons za'atar
4
Add the vegetables and pita
Serving plates

Divide the cucumber and tomato between the plates. Add one warm pita to each plate and serve immediately for the best contrast of creamy labneh, crisp vegetables, and soft bread.

Refrigerate labneh and cut vegetables within 2 hours if they are not being served immediately.

5 ounces cucumber
2 Each tomato
2 Count pita bread
5

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