Saturday, September 7, 2013


I have a number of herbs in my fridge along with cucumbers and I found this recipe that uses herbs, cucumbers, tahini and lemon juice.  This sounded like a perfect marriage.  The dressing really complimented the cucumbers and this dish was enjoyed by my supper guests.


1.5 pounds cucumbers, peeled and cubed into 1/4 to 1/3 inch pieces
1 tbsp salt
3 tbsp tahini
1 tbsp lemon juice
2 tbsp warm water (may need to add more if tahini is really thick)
1/2 clove garlic, minced
zest from one lemon
1/3 cup red onion, chopped or 2 shallots, chopped
2 tbsp fresh mint, chopped
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
salt and pepper to taste


Toss the cubed cucumbers with salt in a colander. Let drain in the sink while you chop the other ingredients and make the dressing.

In a large bowl, mix the tahini, lemon juice and warm water. Stir to combine.  Add the garlic, lemon zest and onion.

Briefly rinse the cucumbers under cold water and pat to dry with paper towels.  Add the cucumbers to the bowl with the dressing and gently combine.  Add the herbs and salt and pepper to taste.  Mix.  Store in the fridge until ready to be served.  Serves 4 to 6.

adapted from

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