Quick and EASY Cucumber Salad with Tahini Dressing, Lemon, Garlic, and Herbs!
The Persian cucumber plant profiled in our Grapes and Almond Cucumber Salad recipe continues to thrive, threatening to overgrow, in and around every other plant in the garden bed on a daily basis. At least once a week I find a couple of huge cucumbers hiding under the mass of leaves; This is what happens when you don’t pick every day.
All is well; These cucumbers find their way into numerous cucumber salads, which are especially refreshing on hot summer days.
But you can use any of these herbs on their own if you wish. Cucumbers hold a lot of water, especially when they’re fresh from the garden, so it helps to salt them and drain them of any excess liquid first. Otherwise, your salad could get pretty runny.
Cucumber salad with tahini dressing
Any type of cucumber can be used for this salad. You should peel the varieties with thicker skins. Thin-skinned varieties can usually be left peeled.
ingredients
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1 1/2 lb cucumberspreferably thin-skinned like Persian cucumbers
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1 tablespoon Salt
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3 tablespoon Sesame Tahini
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1 tablespoon lemon juice
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2 tablespoon warm water (or more depending on how thick your tahini is)
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1/2 clove garlicchopped (about 1/2 teaspoon)
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citrus peel from 1 lemon
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1/3 Cup Red onionchopped
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2 tablespoon mintchopped
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2 tablespoon basilchopped
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2 tablespoon Parselychopped
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salt and black pepper, taste
method
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Core and slice cucumbers:
If the cucumber skins are thick or bitter, peel them. If not, leave them on. Slice cucumbers lengthwise. Scoop out the seeds with a small spoon. Again, slice the cucumbers lengthwise, then slice them crosswise into 1/4-inch to 1/3-inch slices.
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Season with salt and drain:
Toss the cored, diced cucumbers in a sieve with a tablespoon of salt. Drain in the sink while you chop everything else and prepare the dressing.
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Make the dressing:
In a large bowl, mix together the tahini, lemon juice, and warm water until well combined. Stir in the garlic, lemon zest and red onion.
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Wash cucumbers:
Rinse the cucumbers briefly under cold water and pat dry with kitchen paper in a sieve.
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Toss cucumbers with dressing:
Add the cucumbers to the bowl with the dressing and toss gently to mix well. Add the herbs. Season to taste with salt and black pepper. Serve cool.
Links:
Tomato Cucumber Radish Salad with Tahini from Kalyn’s Kitchen
As Kalyn’s Kitchen’s famous Hungarian cucumber salad
| nutritional information (per serving) | |
|---|---|
| 88 | calories |
| 4g | Fat |
| 12g | carbohydrates |
| 2g | protein |
