- 1
Ingredients
- 6 tablespoons Greek yogurt or labneh, homemade or store-bought
- Kosher salt
- 1/2 blood orange (or Valencia, Cara Cara, or navel orange, if blood oranges are unavailable)
- 2 tablespoons pitted kalamata or oil cured olives, drained and minced (4 olives)
- 1/2 tablespoon minced red onion
- 2 teaspoons extra-virgin olive oil
- Freshly ground pepper
- 1 pinch sumac (optional)
- Toasted whole-wheat pita triangles, for serving
Preparation
Step 1
If using yogurt, season it with a good pinch of salt. (Don't salt the labneh.) Scrape the yogurt into a shallow bowl and smooth it with the back of a spoon to create a wide indentation. Using a sharp knife, cut away the peel and white pith from the orange and dice the flesh.
Scatter the orange pieces over the yogurt. Sprinkle the olives and onion on top. Drizzle with the oil in a thin stream. Season lightly with salt and more aggressively with pepper. Dust with the sumac, if using. Serve immediately with the toasted pita triangles.
Nutrition Facts
1 Serving
Calories 209.7
Total Fat 14.1 g
Saturated Fat 2.6 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.7 g
Cholesterol 7.5 mg
Sodium 302.8 mg
Potassium 134.2 mg
Total Carbohydrate 12.4 g
Dietary Fiber 2.2 g
Sugars 3.0 g
Protein 8.6 g