Blissful Cooking Club 6/23/23: Summer Solstice Salad

Enjoy the recipe along with the class! Video below.

Summer Solstice Salad

TL;DR: Cut up fruit, vegetables and mozzarella and arrange on a plate. Mix the labne, hot sauce and salt together and drizzle it all over the salad. Sprinkle the basil leaves and sumac if using.

Serves 1 to 2

2 peaches or nectarines, sliced
1/2 lb. strawberries, sliced
1 or 2 Persian cucumbers of 1/4 of an English Cucumber, sliced
4 oz. fresh mozzarella, torn into chunks
1/4 cup Labne, Greek yogurt or sour Cream
1 Tbsp. green hot sauce or salsa
salt, to taste
small handful of basil leaves, torn (optional)
Sumac, a small sprinkling (optional)

1. Slice the peaches, strawberries, cucumbers into bite-sized pieces and arrange on a wide plate. Tear up the mozzarella and scatter it through the salad.

2. In a small bowl mix together the Labne, hot sauce and salt. Taste and adjust to your tartness and spiciness level. Squeeze a bit of lemon or lime juice if it is not tart enough for you.

3. Drizzle the dressing all over the salad generously.

4. Eat as is or get a bit extra by sprinkling torn basil leaves all over the salad and sprinkling a few pinches of sumac over the salad for aroma and color!