Second: Cucumber & Tomato Recipe

Prepare vegetables

Wash cucumbers and tomatoes. If using large cucumbers, halve lengthwise, scrape seeds if watery, then slice into 1/4-inch half-moons. Halve cherry tomatoes. Thinly slice red onion into half-moons and place in a small bowl of cold water for 5 minutes to soften bite; drain and pat dry.

In a medium mixing bowl combine sliced cucumber, halved tomatoes and drained onion. Add 1 tablespoon extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Toss gently to coat and set aside while you make the lebneh dressing so flavors marry (5–10 minutes).

Whisk together 1 cup lebneh, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1/2 teaspoon honey (if using), 1/4 tsp fine sea salt and 1/8 tsp black pepper in a bowl until smooth and creamy. Taste and adjust seasoning — a little more lemon for brightness or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons cold water or additional lemon juice until desired consistency is reached.

Peel the black garlic cloves and finely mash or purée them with 1/2 tsp olive oil and a pinch (1/16 tsp) of salt using the back of a spoon or small mortar and pestle until a spreadable paste forms. Black garlic is sweet, tangy and umami-rich; taste and adjust salt sparingly.

Reserve about half of the paste for dotted garnish and fold the other half very gently into the lebneh dressing if you want a subtle black-garlic note throughout. (Optional: keep all paste separate to spoon small dots on top for visual contrast.)

Spoon or dollop 3/4 of the lebneh dressing into a shallow serving bowl or onto a platter. Arrange the dressed cucumber and tomato mixture on top or beside the lebneh in an even layer so vegetables sit partly on the lebneh.

Dot the reserved black garlic paste (about half the mashed paste) across the top in small spoonfuls. Sprinkle chopped fresh dill leaves and microgreens (if using) evenly over the salad. Finish with a light drizzle of 1/2 teaspoon high-quality olive oil and a little lemon zest, if desired.

Taste a piece and adjust final seasoning with a small pinch of salt or a grind of black pepper. Serve immediately at cool room temperature or slightly chilled.