Cucumber Salad with Dill Tahini Dressing

Cool, refreshing, crunchy and creamy. This cucumber salad is the perfect accompaniment to summer mains and comes together in a snap. The dressing uses my favorite tahini for a nutty creamy note while the lemon keeps things bright.

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Serves 4

INGREDIENTS

8 Persian cucumbers
3 oz feta, crumbled
1 15 oz can of chickpeas, drained and rinsed
¼ cup dill, chopped
¼ cup mint leaves
1 tsp za’atar

Vinaigrette
2 tbsp champagne vinegar
1 tsp lemon juice
⅓ cup tahini
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1½ tsp honey
2 tbsp fresh dill, chopped
Kosher salt and black pepper

METHOD

Cut cucumbers into thirds at a diagonal, then use the side of your knife to gently and slightly ‘crush’ the slices. Transfer to a bowl and toss with salt. Cover and refrigerate for 1 hour, then rinse and drain and return to bowl.

To make the vinaigrette, whisk lemon juice, tahini, Dijon, whole grain mustard, honey, dill, salt and pepper in a small bowl until smooth. Add chickpeas to the bowl with cucumbers and add 3-4 tbsp dressing— toss to coat (you’ll have leftover dressing). Add feta, and combine. Transfer to a serving platter, top with dill and mint and za’atar and serve.