Melon & Feta on Whipped Labneh with Crushed Pink Peppercorns
Rated 5.0 stars by 1 users
Category
To Start
Cuisine
Mediterranean
Servings
4
Prep Time
15 minutes
Cook Time
0 minutes
Calories
190
Cool cucumber ribbons, sweet melon and salty feta are layered over thick, creamy labneh, with just enough mint and pink peppercorn to lift everything. It’s fresh, light and unexpectedly satisfying.
I love serving this when I want something that feels generous without being heavy — the sort of plate that works just as well alongside grilled meat as it does on its own with warm flatbreads. It’s simple, unfussy and quietly elegant, relying on good ingredients rather than technique.
Why You’ll Love Making Melon & Feta on Whipped Labneh with Crushed Pink Peppercorns
It’s quick and instinctive
No complicated prep, just a few thoughtful steps that come together in minutes. Perfectly balanced
Cool, creamy, sweet and salty, with a gentle floral heat from the pink peppercorns. Ideal for entertaining
It looks beautiful on the table and can be prepped ahead, making it perfect for relaxed hosting. Versatile and adaptable
Serve it as a side, a light lunch, or part of a larger spread — it always fits in. A recipe you’ll return to
Fresh, reliable and endlessly useful, especially when you want something light but special.
Ingredients
- ½ cucumber
-
A sprinkle of sea salt
- 200g labneh
- ½ cantaloupe melon
- 100g feta, crumbled
- A small handful of fresh mint leaves
- 1 tbsp extra virgin olive oil
- 1 tsp white balsamic or white wine vinegar
- ½–1 tsp pink peppercorns, lightly crushed
- Freshly ground black pepper, to taste
Directions
- Shave the cucumber into long ribbons using a vegetable peeler. Lightly salt them and leave to sit for five minutes, then gently blot away any excess moisture with kitchen paper.
- Spread the labneh generously over the base of a serving platter and set aside while you prepare the salad.
- Scoop the melon into small chunks or neat balls and place in a bowl with the cucumber ribbons and crumbled feta. Tear over the mint leaves, then drizzle with the olive oil and vinegar.
- Add a pinch of lightly crushed pink peppercorns and season carefully. Toss gently, keeping the ingredients intact.
Spoon the salad over the labneh and finish with an extra scattering of pink peppercorns and a little freshly ground black pepper. Serve immediately, or chill briefly before serving, with flatbreads.
Recipe Note
Salting the cucumber
This short step makes all the difference, drawing out excess moisture so the salad stays crisp and doesn’t dilute the labneh.
Labneh base
Spread it generously — it anchors the salad and adds a soft, creamy contrast. Thick Greek yoghurt works if you can’t find labneh, but drain it well first.
Melon choices
Cantaloupe is ideal for its sweetness, but galia or honeydew work just as well. Choose a ripe but firm melon so the pieces hold their shape.
Season gently
Between the feta and labneh, this salad doesn’t need much salt. Taste as you go and keep it light.
Pink peppercorns
Lightly crush them rather than grinding — you want their floral heat, not sharp spice.
Serving ideas
Perfect alongside grilled lamb, chicken or fish, or simply with warm flatbreads for a light lunch.
Make ahead
Prepare all elements ahead, but assemble just before serving to keep everything fresh and vibrant.
Nutrition
Nutrition
- Serving Size
- 1/4 of recipe
- per serving
- Calories
- 190
- Carbs
- 10 grams
- 4%
- Cholesterol
- 30 milligrams
- 10%
- Fat
- 14 grams
- 20%
- Fiber
- 1.5 grams
- 5%
- Protein
- 7 grams
- 14%
- Saturated Fat
- 6 grams
- 30%
- Sugar
- 8 grams
- 9%