Creamy Summer Labneh with Peaches, Pistachios & Prosciutto – A Modern Mediterranean Mezze

This Creamy Summer Labneh with Peaches, Pistachios, & Prosciutto is a vibrant blend of sweet and savory. Topped with fresh fruit, herby oils, and warm pita, it's the perfect modern Mediterranean mezze for effortless summer entertaining.

Creamy Summer Labneh with Peaches, Pistachios & Prosciutto – A Modern Mediterranean Mezze

Warm summer evenings and a night out to celebrate—what more could you ask for?  My husband and I recently visited a new Mediterranean restaurant for a special night out, and while the entire meal was outstanding, it was the appetizer that I couldn't get out of my head.  It was a whipped burrata dish topped with juicy stone fruit, paper-thin prosciutto, and fresh arugula—a beautiful balance of creamy, sweet, savory, and peppery that we devoured without hesitation.

For days I couldn’t stop thinking about it and just new I had to re-create this dish. I loved the combination of flavors, but I wanted to make it my own—with a little twist. Instead of burrata, I reached for labneh, a rich and tangy strained yogurt that brings that same creamy texture but with a bit more substance and a fresh Mediterranean feel. Paired with diced peaches and nectarines, chopped pistachios, torn prosciutto, and a drizzle of basil and pistachio oils, it turned into a mezze-style platter that felt just as indulgent, but even easier to pull together.

This dish is as fresh and vibrant as summer itself, and honestly—it couldn’t be simpler. Just spread, sprinkle, drizzle, and serve. The result is a beautiful, flavor-packed appetizer that looks impressive on the table but takes only minutes to assemble. Whether you’re hosting friends or just adding something special to a quiet night in, this modern Mediterranean mezze is bound to become a seasonal favorite.

Enjoy!

What Ingredients Do I Need?

Here’s everything you’ll need to bring this creamy, summery mezze to life:

• Labneh – Tangy, rich, and creamy. This is the base of your dish and adds that perfect savory note.

• Peach & Nectarine – Juicy and sweet, diced for a burst of summer flavor in every bite.

• Prosciutto – Thinly sliced and torn into ribbons. Adds a salty contrast to the sweetness of the fruit.

• Arugula – Peppery and fresh, it balances the creaminess and adds a pop of green.

• Pistachios – Chopped for crunch and nutty richness.

• Basil oil – Herby and aromatic, perfect for drizzling.

• Pistachio oil – Adds depth and a luxe finish.

• Pita wedges – Warmed just before serving for the perfect dipper.

Substitutions and Variations

Substitutions

Don’t have everything on hand? Here are a few easy swaps using pantry or grocery staples:

• Labneh → Use full-fat Greek yogurt (strained overnight with cheesecloth) or whipped cream cheese for a similar texture.

• Prosciutto → Try crisped-up pancetta, thin slices of salami, or even omit for a vegetarian version.

• Pistachios → Swap with chopped almonds, walnuts, or sunflower seeds.

• Basil oil / Pistachio oil → Drizzle with good-quality olive oil and a sprinkle of fresh herbs like basil or mint.

Variations

Want to change it up a little? Try one of these flavorful twists:

• Make it Vegetarian: Skip the prosciutto and add crumbled feta or marinated olives for a salty bite.

• Add a Sweet Drizzle: A touch of honey or pomegranate molasses can elevate the fruit and bring a sweet-savory balance.

• Swap the Fruit: Use plums, cherries, or figs in place of peaches and nectarines depending on what’s ripe and in season.

Kitchen Tips & Notes

• Make Ahead Friendly: You can prep the labneh base and toppings ahead of time, then assemble just before serving.

• Warm the Pita: Lightly toast or warm pita wedges right before serving for the best texture and flavor.

• Use a Shallow Platter: This makes it easier to spread the labneh and build those beautiful layers on top.

• Don’t Skip the Drizzle: Even just a swirl of olive oil and a few fresh herbs brings the whole dish together.

     "Set the Mood"     

This mezze-style appetizer was practically made for lingering summer evenings. Whether you’re dining al fresco under string lights or setting out a spread for weekend brunch, this dish brings that effortless wow-factor that turns any table into a celebration.

Serve it on a beautiful shallow platter with warmed pita wedges tucked alongside and a chilled glass of rosé or sparkling water with citrus slices. It’s just as perfect for a low-key poolside snack as it is for a backyard gathering or bridal brunch. Want to make it feel even more Mediterranean? Add a few small plates of olives, marinated feta, or stuffed grape leaves for an easy mezze board moment.

From garden parties to casual cocktail nights, this creamy summer labneh fits right in—and makes your guests feel like they’re somewhere just a little bit special.

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Rustic Tomato Galette with Gruyere & Thyme – Simple, Stunning, Delicious

A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.

Rustic Tomato Galette with Gruyere & Thyme – Simple, Stunning, Delicious

Summer reminds me of fresh vine-ripened tomatoes and all the dishes made from them. One of my favorite childhood memories is of my mom making a classic Southern tomato pie—juicy tomato slices layered into a buttery crust and topped with a tangy mix of cheese and mayo. It was simple, comforting, and deeply tied to the rhythm of summer.

This Rustic Tomato Galette with Gruyère & Thyme is my take on that tradition, reimagined with a French twist. I kept the essence—sun-ripened tomatoes and plenty of cheese—but traded the mayo topping for a swipe of bold Dijon and swapped in melty Gruyère and nutty Parmesan for a more savory, elegant feel. Wrapped in a flaky, golden crust and finished with fresh herbs, it’s just as nostalgic as the pie I grew up with, but elevated in the best way.

Whether you serve it warm on a breezy back porch or at room temp with a glass of chilled wine, this galette is pure summer—rustic, refined, and packed with the kind of flavor only a fresh tomato can deliver.

 

What Ingredients Do I Need?

This rustic tomato galette keeps things simple, letting seasonal ingredients shine. Here’s what you’ll need to bring it all together:

• All-purpose flour – For the buttery homemade galette crust.

• Unsalted butter – Keeps the crust rich and flaky.

• Ice water – Helps the dough come together without overworking it.

• Fresh tomatoes – Vine-ripened, juicy, and full of summer flavor.

• Shallot – Adds a hint of mild, sweet onion flavor.

• Olive oil – For tossing the tomato mixture and enhancing richness.

• Fresh thyme – Brings an earthy, aromatic touch to the filling.

• Garlic – Adds savory depth.

• Dijon mustard – The secret layer of sharp, tangy contrast under the tomatoes.

• Gruyère cheese – Melty, nutty, and rich.

• Parmesan cheese – For a salty, umami finish.

• Egg – Brushed on the crust for a beautiful golden color.

• Fresh basil – A final herbal flourish before serving.

• Salt & pepper – Seasoning to enhance every bite.

Substitutions and Variations

Substitutions

Want to customize your galette or work with what you have on hand? Here are some easy swaps:

• Gruyère cheese → Use sharp white cheddar, Fontina, or Comté for a similar melty texture and depth.

• Parmesan cheese → Try Asiago, Pecorino Romano, or even grated aged cheddar.

• Shallot → Substitute with a few thin slices of red onion or green onions.

• Fresh thyme → Dried thyme works in a pinch, or swap in oregano or Herbes de Provence.

• Dijon mustard → Use whole grain mustard for texture or stone-ground mustard for a milder bite.

• Tomatoes → Any variety works—heirloom, Roma, cherry (halved), or even a mix for added color.

• Homemade crust → Short on time? A store-bought pie crust or puff pastry will do in a pinch—just adjust baking time as needed.

Variations

This tomato galette is endlessly versatile—perfect for adapting to what’s in season or what you’re craving. Here are two delicious variations to try:

• Caprese-Inspired Galette:  Layer in a few slices of fresh mozzarella with the Gruyère, and top with cherry tomatoes and a drizzle of balsamic glaze after baking. Finish with fresh basil for a galette that echoes the flavors of a classic Caprese salad.

• Roasted Mushroom & Tomato Galette:  Add a layer of sautéed mushrooms (cremini or shiitake work beautifully) beneath the tomatoes. The earthy mushrooms pair perfectly with the Gruyère and thyme, giving this variation a deeper, more savory flavor—great for late summer or early fall.

Kitchen Tips & Notes

• Salt your tomatoes! – Don’t skip the salting and draining step—it’s key to preventing a soggy crust and concentrating tomato flavor.

• Chill the dough thoroughly – A well-chilled dough rolls out more easily and bakes up flakier.

• Don’t worry about perfection – The beauty of a galette is in its rustic charm. Pleat the edges loosely and let it be freeform.

• Tomato variety matters – Use the ripest, juiciest tomatoes you can find—heirlooms, Romas, or even colorful cherry tomatoes all work well.

• Leftovers? – Store any leftover slices in the fridge and reheat gently in a 300°F oven to revive the crisp crust.

What to Serve with Rustic Tomato Galette with Gruyere & Thyme

This rustic tomato galette makes a gorgeous centerpiece for any summer meal. Here are a few favorite ways to serve it:

• Pair with a crisp green salad – A simple mix of arugula or baby greens with a lemon vinaigrette balances the richness of the galette.

• Serve as a brunch or lunch main – Slice it into wedges and serve warm or at room temperature with iced tea, sparkling water, or a light white wine.

• Add it to a summer picnic spread – This galette travels well and doesn’t mind being eaten at room temp—perfect for park blankets or backyard tables.

• Make it part of a casual dinner – Round out the meal with grilled veggies, corn on the cob, or a chilled cucumber soup.

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The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

Fresh, bold, and satisfying—this summer steak salad features grilled flank steak, spiced tomato rice, crisp greens, and a zesty avocado chimichurri dressing. Perfect for warm-weather dinners!

The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

When the weather warms up, there’s nothing better than digging into a vibrant, flavor-packed steak salad—especially one that hits all the right notes: juicy, smoky, crisp, creamy, and fresh. The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri brings it all to the table. With layers of grilled flank steak, spiced tomato rice, crisp greens, and a zippy avocado herb dressing, this salad is hearty enough for dinner but bright enough for a summer night.

One of our favorite pastimes is heading to Barnes & Noble, where we can grab a few glossy magazines while sipping something refreshing and nibbling on a treat.  My choice every time, dare I say, is the food section while the hubby picks out cars and aviation.  It’s the kind of slow, cozy outing that always sparks culinary inspiration for me. This recipe is a variation of one I discovered in the 2025 issue of Better Homes & Gardens: Best Salad Recipes—a standout dish that instantly inspired me to make it with a few variations.  The result was it became the perfect summer salad worth sharing!

Every bite is a masterclass in contrast: smoky, spice-rubbed steak meets tangy-sweet tomato rice, while crisp lettuce and juicy cherry tomatoes keep things light and refreshing. Then there’s that dreamy avocado chimichurri—herby, garlicky, and creamy with a citrusy punch that ties everything together like a green velvet ribbon. It’s bold without being overpowering, fresh yet deeply satisfying. This isn’t just a salad—it’s a full-on flavor experience that’ll have everyone going back for seconds (and asking for the recipe).

Enjoy!

What Ingredients do I need?

Produce

• Red onion
• Garlic
• Green leaf lettuce
• Cherry tomatoes
• Avocado
• Fresh cilantro
• Fresh parsley
• Fresh lemon

Meat

• Flank steak (sirloin, flat iron, or skirt steak all work well)

Pantry

• Brown rice (cooked or uncooked, depending on preference)
• Olive oil
• Petite diced tomatoes (canned)
• Chili powder
• Paprika
• Ground cumin
• Dried thyme
• Dried oregano
• Salt
• Black pepper
• Red wine vinegar

Substitutions and Variations

Substitutions

Don't have exactly all the ingredients on hand?  Here are a few easy swaps you can make.

• Steak:  Flank steak can be swapped for skirt steak, flat iron, or even sirloin—just adjust grilling time based on thickness.

• Rice: Use white rice, quinoa, or cauliflower rice as an alternative. The tomato spice mixture works well with all three.

• Avocado Chimichurri Dressing:  Out of parsley or cilantro? Use all parsley, all cilantro, or sub in a handful of baby spinach or basil for a twist.

• Lettuce:  

  Green leaf lettuce can be swapped with romaine, baby spinach, or a spring mix.

• Cherry Tomatoes:  Feel free to use diced heirloom tomatoes or grape tomatoes—whatever’s fresh and flavorful.

Variations

Looking to switch things up or tailor the salad to what you have on hand? Here are two delicious variations to try:

• Garlic-Lime Chicken Salad with Avocado Chimichurri:  Swap the steak for grilled chicken breasts or thighs marinated in garlic, lime juice, olive oil, and a touch of smoked paprika. It’s a lighter twist that pairs beautifully with the creamy chimichurri—and it’s just as satisfying on a hot summer night.

Kitchen Tips and Notes

• Let the steak rest before slicing! This step is crucial—giving it 10 minutes to rest (tented with foil) keeps those flavorful juices locked in, making every bite tender and satisfying.

• Slice against the grain. This helps break up the steak’s muscle fibers for a more tender chew—especially important when using flank steak.

• Use freshly cooked rice. Warm rice absorbs the tomato and spice mixture better than cold or leftover rice.  Try heating up a package or two of ready made brown rice for ease.  

• Blend the dressing until creamy. A high-speed blender or food processor gives the avocado chimichurri its silky texture. Scrape down the sides to ensure all the herbs get blended evenly.

• Serve immediately for best texture. While you can prep components ahead, this salad really shines when the steak is warm, the rice is fluffy, and the greens are crisp.

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