Cucumber Tahini Salad (Your Go-To Refreshing Summer Recipe)

There’s a point every August when the air gets thick and heavy, and the thought of turning on my oven feels like a personal offense. On those sweltering days, my kitchen inspiration shifts entirely. I crave things that are vibrant, crisp, and require absolutely zero cooking. This, my friends, is the story of how this incredible Cucumber Tahini Salad became my official dish of summer.

It’s more than just a recipe; it’s my secret weapon against the heat. It’s that perfect, cooling crunch you need after a long day, a dish that feels both wonderfully indulgent and incredibly light. This is the refreshing summer salad I bring to every barbecue and the one I whip up for a quick lunch, and I am so excited to share it with you.

Why You’ll Fall in Love with This Salad

I could go on and on, but here are the top three reasons this simple salad will become a staple in your home:

• It’s Effortlessly Fast: With no cooking involved, this entire dish comes together in just 15 minutes. It’s the perfect solution when you need a delicious side dish without the fuss.
• Creamy, Crunchy, and Full of Flavor: The combination of crisp cucumber and tomato with that luscious, garlicky lemon-tahini dressing is absolutely addictive. It hits all the right notes.
• Naturally Healthy & Versatile: This is a healthy cucumber salad that you can feel great about eating. It’s a fantastic vegan side dish recipe that also happens to be a perfect Mediterranean diet salad.

The Ingredients You’ll Need

The beauty of this tahini salad recipe lies in its simplicity. Here’s what you’ll need to bring it to life:

For the Lemon-Garlic Tahini Sauce

• ⅓ cup (80 g) high-quality tahini paste – My Tip: Look for a brand that is smooth and pourable, not thick and pasty. A good quality, runny tahini makes all the difference in creating a silky dressing.
• 1 small clove garlic, finely grated or pressed
• 3 tbsp (45 ml) fresh lemon juice
• ⅓ cup (80 ml) ice-cold water
• ⅓ tsp fine sea salt

For the Salad

• ⅓ large English cucumber (about 150 g) – I love using English cucumbers here because their skin is thin and they have very few seeds, which means less prep work for you!
• 1 large Roma tomato, seeded and finely diced
• ½ serrano chile, seeds removed and minced
• ⅓ cup packed fresh mint leaves, roughly chopped
• ¼ tsp ground sumac, for garnish

Step-by-Step Instructions

Making this salad is as easy as a little chopping and whisking. Let’s do it together!

1. Prep Your Veggies: Start by washing and drying your produce. Finely dice the English cucumber and the seeded Roma tomato into small, neat cubes (about ¼-inch). The uniform size makes every bite perfect! Mince the serrano chile as finely as you can.
2. Chop the Mint: Gather your beautiful mint leaves, roll them into a tight little bundle, and thinly slice them before giving them a quick, rough chop.
3. Start the Dressing: Now for the magic. In what will be your final serving bowl (I love one less dish to wash!), whisk together the tahini paste, grated garlic, and fresh lemon juice. Don’t be alarmed when it gets super thick—that’s supposed to happen!
4. Create the Creaminess: While whisking continuously, slowly stream in the ice-cold water. You’ll see the thick paste transform into a pale, smooth, and wonderfully creamy dressing right before your eyes.
5. Season to Perfection: Stir in the sea salt. Give it a taste and add another little squeeze of lemon juice if you think it needs an extra pop of brightness.
6. Bring It All Together: Add the diced cucumber, tomato, minced serrano, and most of your chopped mint into the bowl with that glorious dressing. Gently fold everything together until all the veggies are beautifully coated. Garnish with the remaining mint and a lovely sprinkle of sumac before serving.

Expert Tips & Smart Swaps

Here are a few of my favorite tricks to make this Middle Eastern cucumber salad absolutely perfect every time.

• Uniform Dicing is Key: Taking an extra minute to chop your cucumber and tomato into small, even pieces really elevates the texture of the salad. It ensures you get a little bit of everything in each spoonful.
• Making It Ahead: If you need to prep in advance, store the chopped vegetables and the tahini dressing in separate airtight containers in the fridge. They’ll keep well for up to 2 days. Just combine and toss right before you’re ready to serve for the best crunch.
• Ingredient Swaps: This is a wonderful gluten-free salad recipe as is, but you can easily customize it. Not a fan of mint? Fresh parsley or dill would be delicious. For a different crunch, try finely diced red bell pepper or radishes.

Serving Suggestions

This Cucumber Tahini Salad is an amazing standalone dish, but it truly shines as part of a larger spread. It’s the absolute best companion for grilled chicken or fish, homemade falafel, or warm, fluffy pita bread for dipping. It instantly adds a touch of freshness to any meal.

A Final, Friendly Nudge

I truly hope this recipe brings a little bit of cool, refreshing joy to your table. It’s a testament to the fact that simple, fresh ingredients can create something truly special.

So please, give it a try! I have a feeling it might just become your official salad of the summer, too.