Cucumber Salad with Labneh, Za’atar, and Mint
A refreshing and healthy cucumber salad topped with creamy labneh, aromatic za’atar, and fresh mint, perfect for summer gatherings.
Ingredients
Salad Ingredients
- 2 large large cucumbers Preferably Persian or English cucumbers for their crispness.
- 1 cup labneh A deliciously thick yogurt; substitute with Greek yogurt if needed.
- 2 tablespoons za’atar This Middle Eastern spice blend adds warmth and aromatic depth.
- 1/4 cup fresh mint leaves Roughly chopped; fresh mint is key for a bright flavor.
- 1 tablespoon olive oil For drizzling; extra virgin is best.
- Salt and pepper to taste Always season well for the best flavors.
Instructions
Preparation
- Start by washing the cucumbers thoroughly. You can peel them if you prefer, but I love leaving the skin on for added crunch and color. Slice the cucumbers into thin rounds or half-moons, depending on your preference.
- In a medium bowl, mix the labneh with a pinch of salt, pepper, and 1 tablespoon of za’atar. You’ll notice it becoming rich and creamy, with the spices infusing the yogurt with flavor.
- In a large mixing bowl, combine the sliced cucumbers and chopped mint. Gently toss them together to ensure the mint is evenly distributed.
- Spoon the labneh mixture onto a serving plate, then artfully arrange the cucumber and mint salad on top.
- Drizzle the remaining olive oil over the salad, sprinkling the rest of the za’atar on top for a beautiful presentation.
- Enjoy this salad fresh, while the cucumbers are still crunchy and vibrant.
Notes
Seasonal Twists: Add diced tomatoes or pomegranate seeds for a colorful, seasonal variation. Make it a Meal: Include grilled chicken or chickpeas for an indulgent treat that transforms this salad into a full meal. Dairy-Free Option: Substitute labneh with a vegan yogurt or a well-drained cashew cream for a healthier twist. A squeeze of fresh lemon juice can elevate the flavors further, making it even more refreshing.