Labneh Breakfast Platter

Instructions

1. Quick labneh: stir the salt and lemon into the yogurt. For true labneh, line a sieve with a clean towel, add the yogurt, and drain in the fridge 12-24 hours — it thickens into a spreadable, tangier cheese.
2. Spread the labneh across a serving platter in a swoosh, making a shallow well in the center.
3. Drizzle generously with olive oil, dust with za'atar, and pile the cucumber, tomatoes, radishes, and olives around it.
4. Finish with mint, a pinch of flaky salt, and honey if you like the sweet-savory angle. Serve with warm pita for scooping.

Notes & Substitutions

• The overnight drain is the whole point of labneh — try it once on a weekend; the quick version is a fine stand-in.
• Gluten-free: serve with GF flatbread or cucumber spears as scoops.
• Lighter swap: use 2% Greek yogurt (skip nonfat — it turns thin and sour).
• Savory upgrades: everything bagel seasoning, chili oil, or crushed pistachios instead of za'atar.

Storage & Make-Ahead

• Drained labneh keeps 5 days refrigerated in a sealed container under a film of olive oil.
• Assembled plates are best eaten within the hour; components keep 3 days separately.
• Double-drained labneh can be rolled into balls and frozen 1 month.