Cucumber Salad with Za’atar and Rosewater Labneh
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
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
Whisk labneh, garlic, zest, honey, and rosewater in a medium bowl. Season with salt and pepper. Set aside.
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.