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Labneh Tortellini Watermelon Salad with Lemon Dill Vinaigrette


Labneh Tortellini Watermelon Salad

  • 1 batch Labneh Tortellini see below
  • 1/2 a mini seedless watermelon cut into thin triangles
  • 1 head radicchio leaves torn into bite-sized pieces
  • 1 avocado diced
  • 1/2 cup orange grape tomatoes halved
  • 1/4 cup Kalamata olives halved
  • 1 batch Lemon Dill Vinaigrette see below
  • 2 tablespoons salted pistachios coarsely chopped


  • 1 750g tub Greek yogurt
  • 1 1/2 teaspoons salt
  • 1 large piece of cheesecloth

Labneh Tortellini

  • 1 batch Labneh see above
  • 170 g 6oz semolina flour
  • 170 g 6oz 00 flour
  • 3/4 teaspoon salt
  • 2 whole eggs
  • 4 egg yolks
  • 1 tablespoon water

Lemon Dill Vinaigrette

  • 1 clove garlic minced
  • 2 tablespoon olive oil
  • 1 tablespoon fresh dill finely chopped
  • Juice of 1 lemon
  • 1/2 teaspoon crushed red peppers
  • 1/2 teaspoon salt


For the Labneh

  • In a medium-sized bowl combine the salt and yogurt. Lined another bowl with three layers of cheesecloth and pile the yogurt mixture into the center. Gather the edges of the cheesecloth together to form a bundle. Suspend the bundle over the sink, I tie mine to my faucet, and let hang for 6 hours.
  • Unwrap the labneh and transfer it to a bowl. Refrigerate until ready to use.

For the Tortellini

  • Whisk the salt, semolina, and 00 flour together in a large bowl. Form a well in the center of the flour mixture and add the eggs, yolks, and water to the center. Take a fork and whisk the eggs. Gradually start working the dry ingredients into the wet until a dough begins to form.
  • Use your hands to work the dough into a ball. Wrap the ball tightly in plastic wrap and leave it to rest for 1 hour.
  • Unwrap the dough and divide it into 8 parts. Keep the sections loosely wrapped as you work through the dough.
  • Take one section and, using a pasta roller, roll the section out into a thin sheet. I rolled mine out to setting #5 on the KitchenAid Pasta Attachment. Dust the sheet with semolina and, using a 2-inch cookie cutter, cut-out as many rounds as you can. Gather up the scraps of dough and wrap in plastic to retain the moisture.
  • Fill a small bowl with a little water and transfer the labneh to a pastry bag with a wide tip. Pipe roughly 1/2 a teaspoon of the labneh onto the center of each of the rounds. Dip a finger in the water and trace the edge of one of the rounds. Fold the round over itself to form a half-moon. Press the edges to form a seal. Dab each point of the moon with a little water and wrap the tips around your index finger so they meet in the center. Tuck one tip behind the other and press to seal. Repeat with the remaining rounds and transfer them to a baking sheet dusted with semolina flour and set aside.
  • Repeat these steps with the remaining pasta dough sections and any scraps you collect.
  • Once all the tortellini is folded, bring a large pot of water to a boil. Liberally salt the water and add the tortellini. Cook for 3 minutes or until al dente.
  • Drain the tortellini and rinse in cold water. Toss the tortellini a little olive oil and transfer the pasta to the fridge until ready to use.

For the Vinaigrette

  • Place all of the ingredients in a medium-sized bowl and whisk to combine. Refrigerate until ready to use. Give the dressing a quick whisk just before using.

For the Salad

  • Place the tortellini, watermelon, radicchio, avocado, tomatoes, and olives in a large bowl. Pour the vinaigrette over top and toss to coat. Sprinkle the salad with pistachios and additional fresh dill.
  • Serve immediately.