Step 1

Peel 2 medium cucumbers. Cut crosswise on a slight diagonal into 1/4-inch-thick slices. Place in a colander or large fine-mesh strainer and sprinkle with 1 teaspoon kosher salt. Toss to combine, then let sit for 30 minutes to drain.

Step 2

Meanwhile, prepare the following, and place each in a large bowl as you complete it: Juice 1/2 medium lemon until you have 2 tablespoons juice; coarsely chop fresh dill fronds until you have 1 tablespoon, then chop more for garnish if desired; add 1/2 cup labneh, 1 tablespoon distilled white vinegar, and 1/2 teaspoon dried dill to the bowl and stir to combine. Refrigerate until the cucumbers are ready.

Step 3

Place the cucumber slices on paper towels and pat dry with more paper towels. Add to the labneh mixture and stir to coat the cucumbers. Taste and season with kosher salt and black pepper as needed. Transfer to a serving platter. Drizzle with 2 tablespoons extra-virgin olive oil and garnish with the reserved dill if desired.