Equipment
Ingredients
Pickled Rose Cherries
- 200 g sweet cherries, pitted and halved
- 100 ml white wine vinegar
- 100 ml water
- 30 g granulated sugar
- 5 g kosher salt
- 5 ml rose water
Homemade Za'atar
- 10 g sesame seeds
- 10 g dried thyme
- 10 g ground sumac
- 5 g dried oregano
- 3 g flaky sea salt
Salad Base and Assembly
- 300 g labneh, chilled
- 200 g persian cucumbers, sliced into half-moons
- 10 g fresh mint, leaves picked and roughly torn
- 30 ml extra virgin olive oil
Nutrition (per serving)
Method
Place the pitted cherry halves in a clean, heatproof jar. Set aside.
In a small saucepan, combine the white wine vinegar, water, sugar, and kosher salt. Bring to a gentle simmer over medium heat until the sugar and salt dissolve, about 3 minutes. Remove from heat and stir in the rose water.
Pour the hot pickling liquid over the cherries in the jar. Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 30 minutes.
In a dry small skillet over medium heat, toast the sesame seeds until golden brown and fragrant, about 2 to 3 minutes. Transfer immediately to a mixing bowl to cool.
Once the sesame seeds are cool, add the dried thyme, ground sumac, dried oregano, and flaky sea salt to the mixing bowl. Stir to combine the homemade za'atar.
Using the back of a spoon, spread the labneh across a large serving platter, creating shallow swoops and divots to catch the olive oil and juices.
Drain the chilled pickled cherries, reserving the liquid for another use. Arrange the cherries and sliced cucumbers evenly over the labneh.
Drizzle the extra virgin olive oil generously over the salad. Sprinkle with 15g of the homemade za'atar blend and scatter the fresh mint leaves on top. Serve immediately.
Chef's Notes
- To pit cherries without a dedicated pitter, place the cherry on an empty glass bottle opening and push a metal chopstick or rigid straw through the top.
- The reserved cherry-rose pickling liquid is culinary gold. Mix it with sparkling water for a refreshing shrub, or use it to deglaze a pan after searing duck or chicken.
- For the best texture, ensure your cucumbers are well-chilled before slicing. If they seem watery, lightly salt them and let them sit on a paper towel for 10 minutes before assembling.
- When plating the labneh, dip the back of your spoon in warm water and wipe it dry to help create smooth, professional-looking swoops.
Storage
Refrigerator: 3 days — Store the labneh, pickled cherries, and za'atar separately. Assemble right before serving to maintain cucumber crispness.
