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Finely dice the red bell peppers, Persian cucumbers, red onion, and avocado. Add them to a salad bowl. Add the black cured olives.
Dress the salad with 3 tablespoons olive oil, lemon juice, a couple pinches salt, pepper, and the dried oregano. Give it a good toss, taste, and adjust the seasonings, if needed.
Grab a large serving plate and spread the labneh on it to create the base.
Spoon the salad over the labneh, then drizzle it with some olive oil, and add some more dried oregano and (optional) sumac for even more flavor.
You can eat this as is, with some pita/sourdough or even some crackers.