My ridiculously successful cucumber season is coming to a close. I’ve eaten more cucumbers this summer than ever, and have given many away. But even still, I haven’t tired of them. I truly love cucumbers. And this year, thanks to the slightly lower temps (our usual never-ending stretch of triple digits only amounted to about two weeks so far), I’ve been able to grow cucumbers well into August. It also helps that I’ve been growing Armenian cucumbers – they seem to enjoy the heat. I will be a bit sad when they’re gone.
Before I am out of cucumbers, however, I wanted to make another unique cucumber salad. While most of my cucumbers have gone into light, refreshing salads (like this Watermelon Cucumber Salad), I wanted something creamy and a touch more substantial, but still cool and dairy-free.
I love tahini, but typically use it up making copious amounts of baba ganoush. Truth be told, the flavors in my baba ganoush were the inspiration for this salad. Tahini, lemon, garlic, and my favorite additions of cumin and smoked paprika were all at play here. But instead of my usual parsley, I swapped it out for basil. After all, that’s an herb that is also quite successful in my garden.
What resulted was a quick and easy salad that would pair perfectly with grilled chicken, some kabobs, or whatever you’d like to make for an upcoming Labor Day barbecue or picnic. It’s delicious even made a few hours in advance, and is allergy-friendly, so everyone can partake. Before summer is over for good, I highly suggest you find a reason to make this! It’s delightfully different.Print Recipe
Cucumber Salad with Tahini and Basil (gluten-free, vegan)
About 1 lb cucumber, seeded and cut into 1/2 inch cubes
2 t kosher salt
3 T tahini
1 t lemon zest (from 1 lemon)
2 T lemon juice (from 1 lemon)
1/2 garlic clove, minced
1/4 t ground cumin
Pinch or two of smoked paprika
Salt and pepper to taste
3 T chopped fresh basil
Place the cucumber in a colander and toss with the salt. Allow to sit in the sink and drain while you prepare the dressing.
In a medium bowl, whisk together the tahini, lemon juice, garlic, cumin, paprika, salt and pepper.
Rinse the cucumbers and allow to drain again. In a large bowl, stir together the cucumbers and tahini dressing until evenly coated. Add in the basil and stir again.