Name: Cucumber & Dill Salad
Yield: 4
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

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

Lior Lev Sercarz

Servings/Yield

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

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.