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Creamy Lemon Tahini & Cucumber Crunch Salad

A vibrant, refreshing salad where crisp cucumber and ripe tomato meet a zesty, garlic-infused tahini dressing. Perfect for pairing or as a light, satisfying bite on its own.

  • Total Time15 minutes
  • Yield4 servings 1x

Ingredients

Scale

For the Lemon-Garlic Tahini Sauce

  • ⅓ cup 80 g high-quality tahini paste
  • 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, finely diced)
  • 1 large Roma tomato (about 110 g, 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)

Instructions

  1. Prepare the Vegetables: First, wash and dry your produce. Dice the English cucumber and the seeded Roma tomato into small, uniform ¼-inch (6 mm) cubes. Mince the serrano chile very finely.
  2. Chop the Fresh Herbs: Gather the fresh mint leaves, roll them together tightly, and thinly slice them before giving them a rough chop. Set aside.
  3. Start the Dressing Base: In the bottom of your final shallow serving bowl, combine the tahini paste, grated garlic, and fresh lemon juice. Whisk them together; the mixture will thicken considerably.
  4. Emulsify the Tahini Sauce: Slowly drizzle the ice-cold water into the tahini mixture while whisking continuously. Continue until the sauce becomes smooth, pale, and has the consistency of creamy yogurt.
  5. Season the Dressing: Stir the fine sea salt into the emulsified dressing. Taste and adjust with another splash of lemon juice if you prefer more brightness.
  6. Combine and Garnish: Add the diced cucumber, tomato, and minced serrano to the bowl with the finished dressing. Add most of the chopped mint, reserving a pinch for garnish. Gently fold everything together until the vegetables are evenly coated. Sprinkle the reserved mint and a dusting of sumac over the top before serving.

Notes

  • Storage: For the best texture, this salad is best enjoyed immediately. If you need to prep ahead, store the chopped vegetables and the tahini dressing in separate airtight containers in the refrigerator for up to 2 days. Combine just before serving.
  • Ingredient Swaps: Feel free to substitute parsley for mint, or use a finely diced red bell pepper instead of tomato for a different kind of sweetness and crunch. For a milder heat, omit the serrano chile entirely.
  • Troubleshooting: If your tahini dressing “seizes” or becomes grainy when you add the water, continue whisking vigorously and it will smooth out into a creamy emulsion. Using ice-cold water helps this process.

Nutrition Facts per Serving: Calories: 136 kcal | Total Fat: 11.0 g (Saturated Fat: 1.5 g, Trans Fat: 0.0 g, Monounsaturated Fat: 4.1 g, Polyunsaturated Fat: 4.8 g) | Cholesterol: 0 mg | Total Carbs: 8.4 g (Dietary Fiber: 3.0 g, Total Sugars: 1.7 g, Added Sugars: 0.0 g, Net Carbs: 5.4 g) | Protein: 4.3 g | Sodium: 222 mg | Potassium: 255 mg | Calcium: 111 mg | Iron: 2.8 mg | Vitamin D: 0 mcg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Category: Salad, Side Dish
  • Cuisine: Mediterranean-Inspired

Nutrition

  • Calories: 136

Find it online: https://dailyzests.com/cucumber-tahini-salad-your-go-to-refreshing-summer-recipe/