Cucumber Salad with Za’atar and Rosewater Labneh

27 Jun 2018

 

Thick and creamy with a yogurt-y tang, labneh might be the most versatile of the Middle East’s many dips and spreads. Here, it’s whisked with floral rosewater to serve as a base for vinegar-splashed cucumbers and sweet-tart cherries.

 

Recipe by: Sara Kramer and Sarah Hymanson

Yield: Serves 6

 

Ingredients:

 

For the labneh:

1 cup labneh

1 small clove garlic, grated

1 teaspoon lemon zest

1 teaspoon honey

1 teaspoon rosewater (substitute: 1 teaspoon orange zest)

   Kosher salt, finely ground black pepper

 

For the salad:

4 Persian cucumbers

2 tablespoons lemon juice

2 tablespoons olive oil, plus more for garnish

¼ teaspoon Kosher salt

1 cup red cherries, halved and pitted

2 teaspoons red wine vinegar

½ teaspoon sugar

¼ cup chervil

2 teaspoons za’atar spice

 

Recipe Preparation:

 

Labneh:

Whisk labneh, garlic, zest, honey, and rosewater in a medium bowl. Season with salt and pepper. Set aside.

 

Salad: 

Very thinly slice cucumbers on a mandolin or with a knife. Gently toss cucumber slices with lemon juice, olive oil, and ¼ teaspoon salt. Set aside.

 

Toss cherries with red wine vinegar and sugar. Set aside.  

 

For the salad, spread rosewater labneh on a serving platter. Arrange marinated cucumbers, marinated cherries, and chervil on top and sprinkle with za’atar and drizzle with more olive oil.

Get in touch

Sign in with
Sign in with your email address
Don't have an account
Country
United States
Site Language: English
Select Country
asia
Australia
Belgium
Canada
Chile
Denmark
France
Germany
Italy
Peru
Spain
Switzerland
Uk
USA