Any variety of cucumber can be used in this salad. You'll want to peel the varieties with thicker peels. Thin-peel varieties can usually be left peel-on.
- 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 (or more depending on how thick your tahini is)
- 1/2 clove garlic, minced (about 1/2 teaspoon)
- 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
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.