Labneh Toast with Za'atar and Olive Oil
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 10 min · vegetarian, vegan
336 cal
14g protein
34g carbs
16g fat
per serving · estimated
Ingredients
- 4 slices whole-grain sourdough bread
- 1 cup labneh
- 1 1/4 tbsp za'atar
- 2 tbsp extra-virgin olive oil
- 12, halved cherry tomatoes
- 1, sliced cucumber
- 1/4, for zest lemon
Method (tap to check — screen stays awake)
- Toast the sourdough slices until crisp and golden.
- Spread a thick layer of labneh over each warm slice.
- Drizzle with olive oil and sprinkle generously with za'atar.
- Top with halved cherry tomatoes and cucumber slices.
- Finish with a little lemon zest and a pinch of salt, then serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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