Labneh: Easy Middle Eastern Yogurt Dip

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1. 1Step 1: Line a nonreactive strainer with a few layers of cheesecloth or muslin cloth (called étamine, in French.) Set the strainer over a deep bowl, one deep enough so that the bottom of the strainer is a few inches above the bottom of the bowl, where the strained liquid (whey) will collect.
2. 2Step 2: Stir the salt into the yogurt, then scrape the yogurt into the lined strainer. Fold the ends of the cheesecloth or cloth over the yogurt and refrigerate for 8 to 12 hours.
3. 3Step 3: Remove the strained cheese (labneh) from the cloth, which will be thick, and put it into a bowl. (Some people save the liquid whey and use it in soups, or as liquid in bread recipes.)
4. 4Step 4: Stir in the diced vegetables.
5. 5Step 5: Transfer the mixture to a shallow serving bowl and make a few swirls in the labneh, then drizzle in a fairly generous amount of olive oil. Top with za’atar, or some lively fresh herbs, and serve with bread for dipping.