Stuffed Cucumber Boats with Herbed Labneh and Cherry Tomatoes
These refreshing cucumber boats are filled with creamy herbed labneh, juicy cherry tomatoes, and crunchy toppings like pistachios and zaatar. This no-cook Mediterranean dish is light, cooling, and perfect for hot days — great as an appetizer, snack, or elegant party plate. It’s loaded with flavor and texture, and it’s super easy to make!
⏱️ Time:
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 (8 cucumber boats)
Ingredients:
For the Cucumber Boats:
4 Persian cucumbers (or 2 large English cucumbers)
1/2 cup labneh (or thick Greek yogurt)
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint or parsley
1/2 tsp lemon zest
1 tsp lemon juice
Salt and pepper, to taste
For the Toppings:
1/2 cup halved cherry tomatoes
2 tbsp chopped toasted pistachios or walnuts
1 tsp zaatar (or sumac)
Extra virgin olive oil, for drizzling
Optional garnish: Pomegranate seeds, micro greens, chili flakes.
Instructions:
1. Prepare the Cucumbers:
Wash cucumbers and slice them in half lengthwise.
Using a small spoon or melon baller, gently scoop out the center seeds to make a “boat” — leaving the walls intact.
2. Make the Herbed Labneh:
In a small bowl, mix labneh with dill, mint, lemon zest, lemon juice, salt, and pepper.
Stir until smooth and well combined.
3. Fill the Boats:
Spoon or pipe the herbed labneh into each cucumber half.
Top with cherry tomato halves, pistachios, and a sprinkle of zaatar.
Drizzle with olive oil and add any optional garnishes.
4. Serve:
Serve chilled or at room temperature. These boats make a refreshing appetizer or side.
Notes & Tips:
Labneh substitute: Use Greek yogurt mixed with a bit of olive oil and salt if you can’t find labneh.
Add protein: Top with crumbled feta, chickpeas, or flaked tuna for a light meal.
Make it spicy: Add a pinch of Aleppo pepper or red chili flakes.
Party tip: Serve on a platter with toothpicks for bite-sized appetizers.
❓ Frequently Asked Questions (FAQ):
Q: Can I make these ahead of time?
A: Yes, you can prep the components ahead, but assemble just before serving to keep the cucumbers crisp.
Q: Are they vegan?
A: Use a plant-based yogurt alternative instead of labneh to make them vegan.
Q: What’s the best cucumber for this?
A: Persian or English cucumbers are best because they’re crisp, sweet, and low in seeds.
Q: What if I don’t have zaatar?
A: Use sumac or a mix of dried thyme and sesame seeds as a quick alternative.
️ Nutritional Information
Calories: 130 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 3 g
Sodium: 160 mg
Calcium: 90 mg