Given that Southern California is in a heat wave right now and into next week, I decided to post this incredibly hydrating and refreshing cucumber salad. With this salad, you can eat your water. This dish is incredibly easy to make. Cut up a small Persian cucumber, no need to seed and peel, placed in a mixing bowl, vinegar, lemon juice and zest, oil, herbs, salt and pepper to taste, and a dash of sumac, mixed together. Tossed with your hands then spread on top of a beautiful bed of cold creamy and tart homemade coconut labne. Topped with edible flowers, some extra lemon zest, and sumac, this dish is full on flavor and super healthy too. Go ahead and purchase the pre-made Cocujune coconut labne if you want to do this quick and dirty version of this recipe).

By the way cucumbers are said to increase hydration, strengthen bones, promote gut health, manage blood sugar and can protect against some cancers. You can substitute any other cucumber if you can’t find Persian cucumbers.

Eat the whole thing on your own or share it, (it’s that good). My 10-year-old Roman loves this salad. Kid friendly too. Stay cool everyone.

Serves 6-8/ Preparation time 15 minutes/ Straining time 24-36 hours

Gather

16 ounces/ 454 grams plain coconut yogurt (I used Cocojune)

1 teaspoon salt

1 lemon, juice

1 lemon, zest

6 Persian cucumbers, unpeeled and not de-seeded, washed

2 tablespoons olive oil

Juice of half a lemon

1 Lemon, whole to be zested

1-2 tablespoons Champagne vinegar

2 teaspoons dried thyme

Sumac to taste

Salt to taste 

A few grinds of pepper

Handful fresh herbs, roughly chopped ( I used Italian parsley, purple or green basil, and tarragon)

Make

Make the labne a day ahead of making the salad

Place the coconut yogurt in a piece of cheesecloth, large enough to wrap it, and squeeze the ends of the cloth like you are wringing a towel. Place the yogurt in the cheesecloth in a yogurt strainer or sieve on top of a metal bowl so that it may drain, place a weight on top of the coconut yogurt (I filled up a small mason jar with water and put a lid on it). Place the the yogurt in the fridge and strain out the liquid whey 24-36 hours. The longer the time, the thicker and richer the labne will be.

Right before you remove the labne from the fridge prepare your cucumbers. Cut them into 1/2”/1.27 cm rounds or chunks and place them into a medium mixing bowl. Add the olive oil, lemon juice, zest from 1/2 of your lemon, champagne vinegar, and dried thyme. Using your hands, mix everything well. Then sprinkle in the sumac, salt and pepper to taste. Mix again and taste. You can add more of any of your ingredients depending on your taste palate.

After the 24-36 hours, remove the strainer from the fridge,  remove the labne from the cheesecloth and transfer it to a medium bowl, and stir till smooth. Then stir in the salt, lemon juice, and lemon zest till well incorporated. Grab a medium-sized plate and smear the coconut labne all over the plate till the edge of the plate. Then place the cucumbers onto the labne in a mound in the center of your plate. Garnish with more sumac, lemon zest, fresh herbs, and edible flowers.

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Recipe by Anna Oster of Amalgam Kitchen & Photos by Pauline Chatelan