Cucumber Salad With Tahini Dressing

Quick and EASY Cucumber Salad with tahini dressing, lemon, garlic, and herbs!

Cucumber Salad with Tahini Dressing
Elise Bauer

The Persian cucumber plant profiled in our cucumber salad with grapes and almonds recipe continues to thrive, and daily threatens to grow over, inside, and around every other plant in the garden bed. At least once a week I find a couple ginormous cukes, hiding under the mass of leaves; this is what happens when you don't pick every day.

All is good; these cucumbers make their way into numerous cucumber salads, which are particularly refreshing on hot summer days.

This cucumber salad is simply dressed with a sesame tahini and lemon juice dressing, and tossed with chopped red onion and fresh herbs. We're using basil, mint, and parsley, because we have them all growing in the garden.

Cucumber Salad with Tahini Dressing
Elise Bauer

But you could use any of those herbs on their own if you wanted. Cucumbers hold a lot of water, especially if they are fresh from the garden, so it does help to salt them and let them drain of their excess liquid first. Otherwise your salad might end up rather runny.

Cucumber Salad With Tahini Dressing

Prep Time 20 mins
Total Time 20 mins
Servings 4 to 6 servings

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 tablespoon salt

  • 3 tablespoons sesame tahini

  • 1 tablespoon lemon juice

  • 2 tablespoons warm water (or more depending on how thick your tahini is)

  • 1/2 clove garlic, minced (about 1/2 teaspoon)

  • Zest from 1 lemon

  • 1/3 cup red onion, chopped

  • 2 tablespoons mint, chopped

  • 2 tablespoons basil, chopped

  • 2 tablespoons parsley, chopped

  • 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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer
  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.

Nutrition Facts (per serving)
88 Calories
4g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 88
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 1115mg 48%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 6g
Protein 2g
Vitamin C 8mg 38%
Calcium 38mg 3%
Iron 1mg 5%
Potassium 238mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.