Watermelon & Labneh Salad with Pistachio & Dill
A refreshing summer salad featuring sweet watermelon, creamy labneh, crunchy pistachios, and fragrant dill.
Ingredients
Main Ingredients
- 2 cups watermelon, cut into cubes or wedges Use ripe watermelon for the sweetest flavor.
- 1/2 cup labneh If vegan, substitute with a plant-based yogurt alternative.
- 2 tablespoons shelled pistachios, roughly chopped Can adjust quantity according to taste.
- 1 tablespoon fresh dill, chopped Feel free to adjust according to your taste preference.
- 1 tablespoon olive oil
- 1/2 lemon Zest of 1/2 lemon
- Flaky sea salt and freshly cracked black pepper, to taste
Instructions
Preparation
- Spread the labneh onto the base of a serving plate or shallow bowl.
- Arrange the watermelon cubes over the labneh.
- Sprinkle with chopped pistachios, dill, and lemon zest.
- Drizzle olive oil over the top and finish with flaky sea salt and black pepper.
- Serve immediately as a refreshing summer appetizer or side.
Notes
This salad is best enjoyed right after preparation. Store leftovers in an airtight container in the fridge and consume within a day to maintain freshness. It may lose some crunch and flavor after a day. For variations, consider adding feta or cucumber.