Crunchy Cucumber Salad

Crunchy Cucumber Salad is made creamy–yet still healthy–with labneh, and the cukes hold their crunch with a quick drain after they are sliced.

Cucumber salad with herbs in a blue bowl with a spoon

I consider this crunchy, creamy salad one of the greatest in my summer repertoire for three reasons:

  1. I always have cucumbers, labneh, and herbs.
  2. A creamy (yet healthy) salad that can be made ahead is a summer buffet must-have.
  3. Crunch. Cold.

Also: cucumber salad goes with everything, especially grilled meats and vegetables. Often the menu needs just a little something more, and quickly, to round it out, feed the crowd, or add some oomph. Answer is here.

Pickling cucumbers in a gratin dish on the counter

Sliced cucumbers draining in a white colander in the sink

Slices of cucumber in a single layer on a paper towel

My crunchy cucumber salad is different from laban kiyhar, the classic, ubiquitous Lebanese “salad.” The star here is very much the cucumbers, which are given a little drain treatment to remove some of their water and keep their crunch on. The cukes are cut a little thicker at ¼-inch, and stirred up with a dollop of labneh rather than stirred into a deep bowl of yogurt.

I add a generous shower of mixed herbs, which marry perfectly with that fresh cuke flavor and the cool labneh. In laban kiyhar, I stay with mint only; here I’ll use everything I can: dill, cilantro, mint, basil, chive, tarragon. It’s all going in.

Fresh herbs on a cutting board with a sharp knife

A blue and white bowl filled with labneh and herbs

Serve the cucumber salad cold. I make the salad ahead without too much water seeping from cuke to labneh, but I there is always a little water the next day in the chilled salad. No bother (hey, it’s summer; we care not at all): this is nothing a quick stir can’t fix.

Labneh  is my creamy-maker of choice over sour cream or mayo. Labneh, or Greek yogurt, has more body, and more complex flavor. If yours is bland or nonfat labneh, stir in a squeeze of lemon juice just before serving.

Cucumber salad with herbs in a blue and white bowl

Cucumber salad with herbs in a blue and white bowl

Crunchy Cucumber Salad

Maureen Abood
Keep the cucumbers crunchy by draining the slices in advance. This will also prevent too much water from seeping into the creamy labneh dressing; a little of this may still happen, but just give the salad a quick stir before serving, cold. Low-fat or non-fat labneh or Greek yogurt can be used here; add a squeeze of lemon juice to the salad before serving to boost flavor.
Servings 8


  • 5 picking cucumbers
  • 1 tablespoon kosher salt
  • 1 cup whole milk labneh or Greek Yogurt
  • 1 cup fresh herbs, such as mint, dill, cilantro, basil, chives, finely chopped
  • 1/2 small red onion, cut in small, thin half moons
  • Few grinds black pepper
  • 1 teaspoon dried mint or mint salt


  • Cut the cucumbers lengthwise, then in 1/4-inch slices. Place them in a colander and sprinkle them with the kosher salt, stirring to coat them well. Drain for 30 minutes, stirring occasionally.
  • Lay the cucumber slices on paper towels in a single layer, then lay paper towels over top and press to soak up the liquid.
  • In a medium bowl or serving dish, stir the labneh, chopped herbs, pepper and dried mint. Add the cucumbers and onion, and stir well to coat the cucumbers with the labneh.
  • Chill for at least one hour and up to one day. Stir before serving, cold.




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  1. Sharon on June 14, 2019 at 12:57 PM

    Maureen: you never cease to amaze me. I look forward to all of your recipes, as well as your comfortable dialogue on your blog. It warms my heart. Thank you for teaching and sharing!

    • Maureen Abood on June 15, 2019 at 7:34 AM

      Thank you dear Sharon…

  2. Kathy on June 16, 2019 at 1:58 PM

    This is really good. I just made it and couldn’t resist a spoonful. It’s now chilling in the fridge for our Father’s Day meal. GiIding the lily here—used full-fat Greek yogurt here.
    I love all the herbs in it…and it takes a lot of herbs (one cup) which makes it even better. (Used parsley, chives and mint, because that ‘s what I have right now). Call me silly, but I never would have thought of combining all the different varieties in the recipe. It works…and is delicious! And I am going to keep asking you to please have some cooking classes Up North. I summer in the Elk Rapids area and would gladly drive the hour or so to attend a class of yours in Harbor Springs.

    • Maureen Abood on June 20, 2019 at 9:51 AM

      Kathy, true, LOTS of herbs! And thank you for asking about cooking classes. I will be sure to keep all posted, no plans for the moment….

  3. Carol Logan on May 24, 2021 at 10:54 AM

    Hello. Great sounding recipe.
    Do I use a cup each of those herbs ?
    Apologies for such a silly question ,
    Thank you

    • Maureen Abood on May 24, 2021 at 11:31 AM

      Not a silly question! Use one cup in total of mixed herbs!

  4. Heide Marie Meier-Ross on June 28, 2021 at 10:16 AM

    Love your recipes have tried a few and always looking for more from your and your Family.
    They are great and simple to follow.

    • Maureen Abood on June 29, 2021 at 9:53 AM

      Thanks so much Heide!

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I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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