Cucumber & Dill Salad

For this, I like to use the small Israeli/Japanese cucumbers that are firm, full of flavor, and less watery.

Check out our Mezze collection of dishes (including this one) in Recipe Notes below.

Cucumber & Dill Salad

Rated 4.5 stars by 2 readers

Servings/Yield

Author

Lior Lev Sercarz

Ingredients

½ cup labne (or Greek yogurt)
¼ cup olive oil
1 lemon, 1 tsp zest and 2 Tbsp juice
2 tsp Cancale spice, divided
2 tsp Urfa chili
4 Persian cucumbers, washed and cut in half lengthwise, then sliced 1/4”
¼ cup blond raisins – soaked in ¼ cup white vinegar and ¼ cup water (see Recipe Notes)
2 Tbs pepitas, toasted
¼ cup roughly chopped dill

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Directions

In a bowl whisk the labne with some olive oil, lemon zest, lemon juice and season with some cancale and urfa.
Add the sliced cucumber, raisins, dill leaves and pepitas and adjust seasoning. Enjoy.

Recipe Note

Variations & Ideas:

The pickled raisins can be done in advance to help them plump up completely. I keep a jar of pickled raisins in the fridge but when I run out a quick version is to pour boiling water over the raisins and add the vinegar.When the raisins are cooled and plump I drain them for the salad.

Try making this salad with steamed chilled broccoli or carrots.

You can cut the cucumber in a small dice, mix with the dressing, and use this to top slices of bread or crackers.

You can replace the labne with tahina for a fun alternative.

You can read more about Mezze and a collection of great recipes to share with family and friends or just to stock your fridge for a delicious week to come.