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Preheat oven to 350F. Drizzle olive oil over the pita rounds and sprinkle with salt. Bake for 10-12 mins or until golden and firm. Remove and set aside to cool.
Make the dressing by combining all of the dressing ingredients and adding salt to taste (start with 1 tsp). Set aside
Thinly slice the dates into strips. Heat a nonstick skillet with butter over medium heat. Cook the dates in butter until slightly crisp. Remove from heat
In a bowl, add the thinly sliced cabbage and drizzle with ⅓ cup of the dressing. Toss to combine. Add the matchstick apples, dates, apricots, almonds, and herbs and toss to combine. Season with salt to your liking and toss once more.
Spread labneh (or yogurt) on bottom of serving platter and add the salad on top. Place the pita round(s) on top. Break with a spoon before serving into small pieces and toss again.