• In a mixing bowl, combine the full-fat Greek yogurt and 1/2 tsp of salt. Mix until smooth. Transfer the yogurt dip to a serving bowl and set aside.
  1 cup full-fat Greek yogurt or labneh, 1/2 teaspoon salt

Prepare the Greek salad topping:

• In a separate bowl, combine the sliced grape tomatoes, sliced Kalamata olives, diced cucumber, and thinly sliced red onion.
  Sliced grape tomatoes to taste, Kalamata olives, 1/2 cucumber, 1/2 red onion
• In a small jar or bowl, whisk together the olive oil, salt, black pepper, dried oregano, lime juice, and vinegar until well combined.
  1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 2 Tablespoons lime juice, 1 teaspoon vinegar
• Pour the dressing over the salad ingredients, and toss gently to coat everything evenly.
• Spoon the prepared Greek salad mixture over the yogurt dip in the serving bowl.
• Optionally, garnish with additional fresh herbs, such as parsley or dill, for added flavor and presentation.
• Serve the yogurt dip with Greek salad topping immediately, sprinkle sumac and zaatar along with pita bread, pita chips, or fresh vegetable sticks for dipping.