Ingredients:
For the Salad:
– 2 large cucumbers, thinly sliced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh mint leaves, roughly chopped
– 1/4 cup fresh parsley, roughly chopped (optional)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
For the Labneh:
– 1 cup labneh (or Greek yogurt, strained to thicken)
– 1 tablespoon za’atar
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Prepare the Cucumbers:
– Thinly slice the cucumbers and red onion.
– Place the cucumber slices in a colander and sprinkle with 1 teaspoon of salt. Let them sit for about 10 minutes to draw out excess water.
– Rinse the cucumbers under cold water and pat them dry with a paper towel.
2. Make the Labneh Mix:
– In a small bowl, mix the labneh with a pinch of salt and spread it evenly on the bottom of a serving plate.
– Drizzle 1 tablespoon of olive oil over the labneh and sprinkle with za’atar.
3. Assemble the Salad:
– In a large mixing bowl, combine the cucumbers, red onion, mint, and parsley (if using).
– Drizzle with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste.
– Toss the salad gently to combine all the ingredients.
4. Serve:
– Spoon the cucumber salad on top of the labneh spread on the serving plate.
– Garnish with a few extra mint leaves and a sprinkle of za’atar if desired.
5. Enjoy:
– Serve immediately as a refreshing side dish or appetizer.
