The day I discovered labne was the day my life forever changed for the better. It was love at first sight. If you haven’t tried it, you’re missing out. I’d describe it as a cross between sour cream, cream cheese, and yogurt—but better.
Labne is the star of this simple salad which has become a staple in my diet. Why? Labne (obviously). But also because it’s EASY TO MAKE—the only kind of meal I can manage right now with baby Chloé on the move.
Truth be told, salades composées have always been my favorite way to cook (and eat). A little bit of this, a little bit of that, some olive oil, fresh lemon juice, a sprinkle of big crunchy seal salt—et voilà! Spring and summer are the best seasons for composed salads, because you get to show off fresh, tasty produce in its purest, simplest form.
I make this salad with whatever’s in my fridge. Think about textures: the crunch of cucumbers and radishes, the richness of eggs, the creaminess of avocado. Capers are one of my favorite flavors—that brine is everything. Add a (heaping) dollop of labne or yogurt and you’re in business. Top with fresh herbs like parsley or dill, and finish with olive oil, lemon juice, and sea salt.
Play around with your ingredients. Go to your local farmers’ market and get inspired. ‘Tis the season. Enjoy!
