Labneh Breakfast Plate
on Mar 01, 2025, Updated Mar 09, 2025
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I just got my copy of the new cookbook by sisters Alia and Radwa Elkaffas, creators of the Food Dolls blog, and I am OB-sessed 😍 with this Labneh Breakfast Plate! Their debut bestseller Pretty Delicious: Simple, Modern Mediterranean Served with Style, is available NOW on Amazon. You can also visit the Food Dolls 👯♀️ online to find more amazing recipes. In the meantime, we’re going to create this beautiful and satisfying Labneh Breakfast Plate. Think of it as a modern, Mediterranean twist on bagel and lox. Let’s go 🙌!
Why You’ll Love This Labneh Breakfast Plate
Savory and creamy Labneh makes a cool bed for smoky salmon and fresh, crisp vegetables in this satisfying breakfast plate 🥗. Crunchy cucumbers sliced into thin ribbons act as a vessel for the Labneh, herbs, and spices. Juicy and sweet cherry tomatoes 🍅 provide balance to the salty olives 🫒 and capers, brininess bursting in every bite. Drizzled olive oil, earthy za’atar, and fresh chopped dill and chives add robust flavor and texture, bringing all the players together nicely in this bold dish.
How to Prepare
📝 Note: You can use store bough Labneh for this recipe or make your own. The Food Dolls have a recipe for Labneh on page 91 of their cookbook – you can find it HERE.
🥣 To make the Labneh, mix 1 tub of plain yogurt with salt (to taste). Start with 1/2 a teaspoon, tasting and adjusting as needed.
➕ Add the yogurt to a nut milk bag, cheese cloth, or even paper towel. Let is sit over a bowl in a strainer with something heavy on top.
❄️ Leave it in the fridge for minimum of 12 hours (48 hours max). The longer it sits, the thicker it will be.
🥗 Once it has thickened, smear it onto a pretty plate and add your toppings. I start with arranging the salmon, followed by the cucumber ribbons, halved cherry tomatoes, olives, capers, za’atar, and herbs.
🥙 Finish it off with a drizzle of olive oil, enjoy with pita chips (you can find the recipe on page 85 of the Pretty Delicious cookbook), bagels, or pita bread!
Nonna’s Tip 🧆
Place a heavy object, such as a heavy bottomed pot, on top of the wrapped Labneh to ensure all the excess moisture is pressed out of the mixture.
Labneh Breakfast Plate Variations and Substitutions
- Short on time ⏱️? You can always purchase ready-made Labneh instead of making your own.
- If you don’t have dill or chives on hand, other herbs 🌱 like tarragon, mint, and parsley work beautifully with Labneh.
- Kalamata olives add beautiful color and saltiness to this dish, but you can feel free to substitute with other olive 🫒 varieties.
- To make this recipe vegan, substitute plain yogurt for your favorite vegan yogurt, and swap the salmon for another protein or veggie, such as tempeh or avocado.
Similar Recipes
Best Served With
- Serve Labneh Breakfast Plate with this Easy Bagel Recipe 🥯 for an elevated take on gravlax.
- Make these 🫒 Feta Cheese Olives to elevate your Labneh toppings.
- For a vegan alternative to salmon, try this Watermelon Carpaccio.
- Create an elevated brunch buffet with Labneh Breakfast Plate, Naan Bread Pizza, and Authentic Greek Salad 🥗.
Common Questions
Yes, you can! Feel free to use your favorite vegan yogurt, and swap the salmon for another protein or veggie, such as tempeh or avocado.
Whole milk plain yogurt works best in this recipe, but full-fat Greek yogurt will work as well. Just make sure you’re getting a high-quality whole (or full-fat) yogurt without any additives for best results.
Traditionally, Labneh needs to strain in the fridge for about 12 hours, or overnight.
A cheese cloth, or even a paper towel, will work to strain the yogurt.
No worries – you can save yourself 12 hours of waiting and purchase ready made Labneh at specialty grocers!
Labneh Breakfast Plate
Ingredients
The Labneh
- 750 grams plain yogurt , 1 large tub
- salt , to taste
The Toppings
- 6 ounces smoked salmon
- 1 Persian cucumber, thinly sliced or chopped
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted
- 2 tablespoons capers, drained
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon za’atar
- fresh dill, for garnish
- fresh chives, for garnish
Instructions
Labneh
- Note: You can use store bought Labneh for this recipe or make your own. The Food Dolls have a recipe for Labneh on page 91 of their cookbook -you can find it HERE.
- To make the Labneh, mix 1 tub of plain yogurt with salt (to taste). Start with 1/2 a teaspoon, tasting and adjusting as needed.
- Add the yogurt to a nut milk bag, cheese cloth, or even paper towel. Let is sit over a bowl in a strainer with something heavy on top.
- Leave it in the fridge for minimum of 12 hours (48 hours max). The longer it sits, the thicker it will be.
- Once it has thickened, smear it onto a pretty plate and add your toppings. I start with arranging the salmon, followed by the cucumber ribbons, halved cherry tomatoes, olives, capers, za'atar, and herbs.
- Finish it off with a drizzle of olive oil, enjoy with pita chips (page 85 in the cookbook), bagels, or pita bread!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this! Super easy and versatile- you definitely have options to change it up if you felt like it! It is so fresh, tangy, and rich…it is the perfect start to the day!
Thank you for sharing this recipe. We loved it.
You’re welcome! ❤️
This sounds absolutely delicious! I can’t wait to try it! 🙌
Thank you! ❤️