Cucumbers Recipe

Prepare cucumbers

Wash and dry the cucumbers. Using a mandoline or sharp knife, slice the cucumbers very thinly (about 1/8"). Place slices in a large bowl.

If using melon cubes or balls, cut melon into small 1/2" cubes or use a melon baller. Add melon to the bowl with cucumbers.

Add the chopped parsley and torn mint to the cucumber and melon. Sprinkle 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper over the mixture and toss gently to combine. Set aside while you prepare the labneh and crunch (5–10 minutes) so flavors mingle.

Warm a small skillet over medium heat. Add the parsley seeds and toast, stirring or shaking the pan, until aromatic and slightly darker, about 45–60 seconds. Watch closely to avoid burning.

Add the sesame seeds to the same skillet and toast together with the parsley seeds for another 1–2 minutes until golden and fragrant. Remove from heat.

Transfer toasted seeds to a small bowl. While still warm, stir in 1 tablespoon extra-virgin olive oil to coat the seeds and help them cling to the salad. Taste and add a light pinch of salt if desired. Set aside to cool.

In a medium bowl, combine 1 cup labneh, 1/2 tsp rosewater, 1 tsp lemon juice, 1 tsp honey and 1/4 tsp fine sea salt.

Whisk until smooth and slightly glossy. Taste and adjust: add a touch more rosewater for floral note (in 1/8 tsp increments) or more honey if you prefer sweeter contrast. The labneh should be lightly sweet-tart and floral, not overpowering.

If the labneh is very stiff, loosen with 1–2 teaspoons water or olive oil to reach a spoonable consistency.

On a large serving platter or individual plates, spread dollops of the rosewater labneh in the center or in several small pools where the salad will sit (about 2–3 tbsp labneh per serving).

Arrange the tossed cucumber, melon and parsley mixture over and around the labneh so some slices make contact with the labneh pools.

Scatter the toasted parsley seed and sesame crunch evenly over the salad, pressing lightly so seeds adhere to the labneh and vegetable surfaces.

Drizzle 1 tablespoon extra-virgin olive oil evenly over the assembled salad, then sprinkle the lemon zest and, if using, 1/4 tsp sumac or crushed pink peppercorns for color and a bright finish. Add microgreens or small parsley sprigs as a garnish.

Serve immediately as a light starter or side. Leftovers: keep components separately (labneh and seed mix) and assemble within a few hours to preserve crunch.