Creamy Cucumber Salad

After I’ve consumed my share of the meat, carbs, and drinks available at any picnic or barbeque, I find myself desperately looking around for something fresh and light and hopefully not drenched in mayo to round out the meal. Something like this cucumber salad: spears of crisp, crunchy Persian cucumber coated in a bright and nutty tahini sauce flavored with lemon, dill, shallots, and garlic.

I like using Persian cucumbers for this salad, as they're thin-skinned, petite, and have relatively few seeds; they're also crunchy and have concentrated flavor. However, I’ve made this salad with English or cocktail cucumbers, and they also work quite well.

While Persian cucumbers aren't as wet as other varieties, I still like to salt and drain them, which gets rid of water that would otherwise dilute the creamy dressing. It also makes the cucumber spears a little crunchier. The salted cucumbers can sit while you make the dressing; when you're ready to add them, just pat them dry with a clean kitchen towel or some paper towels.

The creamy part of this salad comes from tahini paste. You only need a small amount to make a light sauce. Before measuring out the tahini, I recommend giving the jar a few stirs to incorporate the separated oil and even out the consistency. When you combine the tahini with lemon juice, it will temporarily seize up, but once you add a little water and whisk it in the mixture will become quite smooth. Keep in mind that a new jar of tahini may have a thinner consistency than one that’s previously been opened. I tried this recipe with both and was able to keep my proportions the same, but if your dressing seems a little too thick, just add more water in 1/4-teaspoon increments.

With crisp and cool cucumbers, rich tahini, and bright lemon and dill, this refreshing salad will be a welcome addition on any picnic table.