Watermelon Salad with Mint and Labneh
With crisp watermelon, savory tomatoes, and refreshing mint on a bed of tangy Labneh, this delightful summer salad comes together in a matter of minutes from a handful of ingredients.
Servings 4 small salads
- 300 grams watermelon (cut into bite-size cubes)
- 250 grams tomatoes (4 small tomatoes, cut into bite-size wedges)
- ¼ cup olive oil
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ½ cup labneh
- 2 sprigs spearmint
- ¼ teaspoon pink peppercorns (crushed)
- Sea salt
To make the dressing, whisk together the olive oil, lime juice, and salt.
Drizzle the dressing over the watermelon and tomatoes and let this marinate for a few minutes.
Divide the labneh between 4 plates and spread it around with a spoon.
Arrange the watermelon and tomatoes on top of the labneh.
Garnish the salad with mint. If the leaves are very large, chop them up first.
Sprinkle with the crushed pink peppercorns and sea salt.
Calories: 171kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 159mg | Potassium: 267mg | Fiber: 1g | Sugar: 7g | Vitamin A: 969IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 1mg