This labneh and olives on toast is a light, refreshing, and satisfying dish that brings together creamy, tangy labneh with the rich, briny flavor of olives. It’s a simple yet elegant option for breakfast, brunch, or a quick snack that feels both wholesome and indulgent.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare and requires minimal ingredients while delivering maximum flavor. The creamy labneh pairs perfectly with crunchy toasted bread, and the olives add a burst of savory depth. It’s a nutritious option packed with protein and healthy fats, making it both filling and energizing. Plus, it’s highly customizable—you can adjust toppings based on your taste or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup labneh
4 slices rustic bread or sourdough
1/2 cup mixed olives (green and black), pitted
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano or za’atar
1/4 teaspoon chili flakes (optional)
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon lemon zest
Salt to taste
Directions
Toast the bread slices until golden and crisp. You can use a toaster or a grill pan for extra texture.
Spread a generous layer of labneh evenly over each slice of toast.
Roughly chop the olives and scatter them over the labneh.
Drizzle olive oil over the top of each slice.
Sprinkle oregano or za’atar, chili flakes if using, and a pinch of salt.
Finish with fresh mint, parsley, and a light sprinkle of lemon zest.
Serve immediately while the toast is still warm and crisp.
Servings and timing
Servings: 2 to 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Variations
You can add sliced cucumbers or cherry tomatoes for extra freshness and crunch. For a richer version, top with a soft-boiled or poached egg. Swap olives with roasted vegetables like eggplant or peppers for a different flavor profile. You can also drizzle a bit of honey for a sweet and savory contrast.
Storage/Reheating
This dish is best enjoyed fresh, as the toast can become soggy over time. If needed, store the labneh and toppings separately in airtight containers in the refrigerator for up to 2 days. Toast the bread fresh before serving and assemble just before eating. Avoid reheating assembled toast.
FAQs
Can I use store-bought labneh?
Yes, store-bought labneh works perfectly and saves time.
What type of bread works best?
Rustic bread, sourdough, or any sturdy bread that can hold toppings without becoming soggy is ideal.
Can I make labneh at home?
Yes, you can strain yogurt overnight using a cheesecloth to make homemade labneh.
Are there alternatives to olives?
You can use sun-dried tomatoes, cucumbers, or roasted vegetables instead.
Is this recipe healthy?
Yes, it’s rich in protein, healthy fats, and fresh herbs, making it a balanced option.
Can I make this recipe vegan?
You can substitute labneh with a plant-based yogurt spread or cashew cream.
What herbs can I substitute?
Basil, dill, or cilantro can be used instead of mint and parsley.
Can I prepare this in advance?
It’s best assembled fresh, but you can prep toppings ahead of time.
How do I prevent soggy toast?
Toast the bread well and assemble just before serving.
Can I add protein to this dish?
Yes, you can add eggs, chickpeas, or grilled chicken for extra protein.
Conclusion
Labneh and olives on toast is a beautifully simple dish that delivers bold flavors with minimal effort. Whether you’re looking for a quick breakfast or a light brunch option, this recipe offers a perfect balance of creaminess, crunch, and freshness. It’s versatile, nourishing, and easy to adapt, making it a go-to favorite you’ll want to enjoy again and again.
