Market Salad With “labane”

Simone Shapiro
by Simone Shapiro
2 Salads
15 min

This salad is also a best seller in our restaurant. It sits on a bed of labane which is made by straining yogurt past the point of even Greek yogurt, labneh (aka labane, lebni, labne, or lebnah) is thick and spreadable, and sometimes appropriately called "yogurt cheese." Most often made from cow's milk, the texture is usually somewhere between mascarpone (or cream cheese) and fresh chevre. This salad is really great because it could be simply made at home. One of the best things I love about this salad is that I get to go to the market and see which vegetables are seasonal and fresh and then use them in there simple form and put them on a plate. Here our salad sits on top of the labane, which in the next few recipes I will share how to make, but you can also buy it at your local grocery store. Ground “sumac” which is an amazing tangy spice, and a zaatar infused olive oil that we also use to season the salad.

It is our Mediterranean take on an average green salad. When nectarines, or even strawberries are in season it’s a great addition. Here we use many season vegetables and fresh herbs and top the salad with sliced roasted almonds. It’s truly a fantastic salad. I hope you enjoy

Market Salad With “labane”
Recipe details
  • 2  Salads
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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For the salad
  • 1 head lettuce pulled apart and cleaned
  • 1 endive (red or white, doesn’t matter)
  • 1 cucumber diced
  • 1 sweet pepper sliced
  • 6 mini radishes quartered
  • 1 build fennel sliced
  • Fresh parsley, basil, mint, oregano
  • 2 spoons labane
  • 1/4 cup sliced almonds for garnish
  • zaatar oil
  • sumac
  • olive oil/ lemon juice
  • salt and pepper to taste
For the zaatar oil
  • 4 tablespoons of dry zaatar
  • 1 cup olive oil
  • mix well in a bowl and set aside.
  • the longer it sits the better the taste.
  • mix well each time before use as the zaatar separates from the olive oil

This recipe requires no cooking which can sometimes be fun because you can still create an amazing dish with no cooking involved. Take a plate and place down the labane at the bottom of the plate. On that place some of the zaatar oil and sumac for seasoning. In a mixing bowl mix together all of the vegetables with the fresh herbs with salt pepper lemon juice and olive oil mix well and simply place above the labane.
after the dish is ready you can then place on top the slivered almonds and you are ready to go. You can choose a different kind of nut if you wish. But the mix between the labane and almonds is wonderful.