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Breakfast recipe · from the recipe book

Dill Labneh Toast with Cucumber and Walnuts

Thick, tangy labneh swirled with dill and lemon zest, spread on crisp toasted bread and topped with cool cucumber, crunchy walnuts and a drizzle of honey and olive oil. Nutrition leaves out the drained whey, estimated with USDA data.

Dill Labneh Toast with Cucumber and Walnuts

Ingredients

  • 3⅔ cups900 gPlain yogurt, low-fatcold, made from pasteurized milk with live cultures
  • ½ tsp3 gSalt
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 1½ tsp3 gLemon zest
  • 8 slices256 gWhole-wheat bread8 slices
  • 2 cups sliced200 gCucumberthinly sliced
  • ⅓ cup chopped40 gWalnutschopped
  • 1 tbsp14 gOlive oil
  • 1 tbsp20 gHoney
  • ½ tsp1 gBlack pepper

Steps

  1. Line a fine sieve with two layers of cheesecloth or a clean thin towel and set it over a deep container with a lid, leaving room below for the whey to drip.
  2. Take the yogurt straight from the fridge, stir in the salt, and spoon it into the lined sieve. Fold the cloth over the top and put the lid on the container.
  3. Place the covered container in the refrigerator right away and let it strain there, at 40°F (4°C) or below, for 24 hours. Cold straining lets the watery whey drip out while the cultured milk solids stay behind as a thick, spreadable cheese.
  4. Discard the whey. You should have about 400 g of labneh, roughly 100 g (a generous 1/3 cup) per serving.
  5. Scrape the labneh into a bowl and stir in the dill and lemon zest. Keep it covered in the refrigerator until serving, up to 5 days.
  6. When ready to eat, toast the bread until golden and crisp.
  7. Spread the dill labneh over the toast, then top with the cucumber and walnuts.
  8. Drizzle the olive oil and honey over the toasts, finish with the black pepper and serve 2 toasts per person.

Contains: Milk, Tree nuts, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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