Cucumber Salad with Tahini Dressing

Ingredients

• 1 1/2 pounds cucumbers, preferably thin-skinned such as persian cucumbers
• 1 Tbsp salt
• 3 Tbsp sesame tahini
• 1 Tbsp lemon juice
• 2 Tbsp warm water
• 1/2 clove garlic, minced
• Zest of a lemon
• 1/3 cup chopped red onion
• 2 Tbsp chopped mint
• 2 Tbsp chopped basil
• 2 Tbsp chopped parsley
• Salt and black pepper to taste

Directions

1. Seed and slice the cucumbers: If the cucumber peels are thick or bitter, peel them. If not, leave them on. Slice the cucumbers lengthwise. Scoop out the seeds with a small spoon. Slice the cucumbers again lengthwise and then cut crosswise into 1/4-inch to 1/3-inch cuts.
2. Toss with salt and let drain: Toss the seeded, diced cucumbers in a colander with the tablespoon of salt. Let drain in the sink while you chop everything else and make the dressing.
3. Make the dressing: In a large bowl, mix the tahini, lemon juice and warm water until combined. Stir in the garlic, lemon zest and red onion.
4. Rinse the cucumbers: Briefly rinse the cucumbers under cool water and pat them dry with paper towels in the colander.
5. Toss cucumbers with dressing: Add the cucumbers to the bowl with the dressing and gently toss to combine well. Add in the herbs. Add salt and black pepper to taste. Serve cool.