A tartine based on a dip with Labneh and Za’atar…this title or statement is precisely why I love tartines. A tartine can be anything on toast. So when I saw chef/cookbook author Eden Grinshpan make this simple dip on her Instagram with labneh, Za’atar, cucumbers, extra virgin olive oil, and some fresh mint, I knew I would be making this into a tartine!

What’s in this tartine (or dip) anyway?

A container of Labneh, cucumbers, striped olive oil bottle on cutting board

fresh mint, labneh, dishes wit za'atar, flakey sea salt

Crusty bread (for a tartine, or if you insist on making it a dip, cut toast to dip into the Labneh, or use fresh pita bread.
Za’atar
Persian cucumbers (I used Trader Joe’s mini cucumbers)
Extra virgin olive oil
Fresh mint
Flakey sea salt

What if I don’t have any Za’atar?

I could not find it at any of my usual stores. I looked at a couple of markets that I thought would for sure have a jar of Za’atar, and no luck. But that’s okay because you can make it! It’s a Middle Eastern blend of herbs and spices, including dried thyme, oregano, sesame seeds, and lemon zest.

You could make it and keep it in a jar, but I made just enough for today’s use.

What about a substitute for Labneh?

Full-fat Greek yogurt can be substituted for Labneh, but I wanted to try it. I found it at Whole Foods near the hummus. I loved this article that explains what it is because I must admit, I had no idea! And now, I will probably buy it regularly.

How do you make the tartine with Labneh, Za’atar with cucumbers?

A tartine based on a dip with Labneh and Za'atar cucumbers, salt, olive oil

Don’t forget to add fresh mint!

A tartine based on a dip with Labneh and Za'atar - Served on a pretty plate with a checked napkin and silver

Toast your rustic bread on both sides. I drizzled some olive oil on one side and used a panini maker. Sometimes I fry them in a cast iron skillet. Get them nice and toasted. Note: I usually don’t put them in the oven under the broiler because I cannot be trusted not to walk away!
Spread a generous amount of labneh on top, then sprinkle some of the Za’atar seasonings, drizzle extra virgin olive oil, and sprinkle with flakey sea salt.
Add the cucumbers you’ve sliced lengthwise—and fresh mint.
Enjoy immediately!