Cucumber Tahini Salad

The tomato harvest is coming in! We know everyone is really excited for the first of the tomatoes in the CSA Shares, you might just eat them raw drizzled with sea salt and olive oil. When you have a little more patience this salad is easy to toss together and versatile. Add it to whole-grain pita for a weeknight meal, serve with grilled chicken, wrap in lettuce, or try wrapping it up in fresh spring roll wrappers for a mediterranean wrap. If making dressing is not your thing, I often toss this with store-bought Goddess dressing. I love making salad dressings, but I do usually keep a pre-made dressing on hand and this is my favorite. You can customize this salad by adding kalamata olives, chickpeas, or feta, but it’s great just as it is with or without onions.

Cucumber Tahini Salad by Early Morning Farm CSA

The tomato harvest will start out small, like our cucumber harvest. The first week of cucumbers we put just one in each share, but now the shares include 3  – enough for a nice salad. Later in the season you can up the tomatoes if you like. Or as the cucumbers dwindle down you can change the ratio to be more tomatoey. Chop everything into uniform chunks, about one inch cubes. Combine the dressing ingredients in a tall cup and blend with an immersion blender , or mix in a food processor. You might have dressing leftover, it’s good for dipping raw veggies in or adding to sandwiches.

Cucumber Tahini Salad by Early Morning Farm CSA

After you mix the dressing with the vegetables, taste and adjust the salt and pepper. A squeeze of fresh lemon will also be great here.

Cucumber Tahini Salad by Early Morning Farm CSA

Cucumber Tahini Salad

1 tomato
2 – 3 medium size cucumbers
1 spring onion or 1/2 a large onion (optional)

Dressing
1/2 cup water
1/2 cup tahini
1 tablespoon apple cider vinegar
1 teaspoon cumin
1/2 teaspoon salt

Chop vegetables into one inch chunks. Toss together in a large bowl.

Blend dressing ingredients. Use an immersion blender or food processor to make a really smooth dressing. Toss dressing and vegetables together, add dressing until salad has desired consistency. Reserve any leftover dressing for up to four days. Taste salad and season with salt, pepper, and a squeeze of lemon (optional).


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