Cherry and Paku Cucumber Salad Served Over Lemon Yogurt

This summer salad combines sweet cherries, paku cucumbers, herbs and a spicy kick, served over seasoned Greek yogurt and finished with toasted almonds. The recipe is described as crisp, refreshing, light and easy to make, with ingredients meant to bring together the season’s freshest fruit and greens.

The salad uses 2 large pakus, about 400 grams, cut into thin half-slices, plus 200 grams of fresh pitted cherries halved, 3 thinly sliced scallions, 1 small red chili, 15 grams of torn mint, 30 grams of rucola, 50 grams of chopped toasted almonds, 1/2 teaspoon of shatta, and 1 teaspoon of fresh oregano leaves.

For the yogurt base, mix 200 grams of Greek yogurt with 2 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth. To assemble, spread the yogurt on the bottom of a wide serving plate, gently pile the salad on top without crushing it, then scatter over toasted almonds, drizzle with olive oil, and finish with a little fresh oregano and ground black pepper.

The recipe says the final dish should deliver “100% crunch” and a cool, refreshing bite in every mouthful. The pairing of yogurt, herbs, chili and fruit is meant to be both filling and bright for hot weather.