Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World by Maya Feller

Author:Maya Feller [Feller, Maya]
Language: eng
Format: epub
Published: 2023-01-24T00:00:00+00:00

Place the cucumbers, tomatoes, and onion in a medium bowl with 2 tablespoons of the olive oil, the salt, za’atar, and half the lemon juice. Combine and set aside.

In another medium bowl, combine the labneh with the remaining lemon juice and honey. Mix well, garnish with mint, and set aside.

In a small bowl, combine the olives and lemon zest.

To serve, place a heaping dollop of cucumber and tomato alongside a heaping dollop of labneh. Make a well in the labneh and fill with the remaining olive oil. Enjoy family-style alongside the olives and Lebanese Bread.

Storage Tip: The cucumber salad can be made in advance and stored in an airtight container in the refrigerator for 3 to 5 days. Feeling fancy? Top with a poached egg for a savory breakfast.

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