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Tomato, Cucumber, and Radish Salad with Yogurt-Tahini Dressing and Sumac

Tomato, Cucumber, and Radish Salad with Yogurt-Tahini Dressing and Sumac
  • Meal

    Breakfast

  • Cusine

Ingredients

2 cups chopped cucumber

1 cup chopped tomato

1 tsp. salt plus more to taste

1/2 cup Greek yogurt

1/4 cup tahini paste, also called tahina

2 T fresh squeezed lemon juice

1/2 – 1 tsp. ground cumin

1/2 tsp. finely minced garlic

2-3 pinches Aleppo pepper or cayenne pepper

ground Sumac 

Directions

Wash cucumbers and peel if desired. (If you can get fresh garden cucumbers, they don’t have to be peeled.)Cut cucumbers into same-size pieces about 3/4 inch.Place in a colander sitting in the sink.Sprinkle with about 1 tsp. salt, mix with your hand so all the cucumber pieces are salted.Let cucumbers stand and release water while you prep other ingredients, or if you have time, let cucumbers drain in the sink for 20-30 minutes. (The salad will be more watery if you skip this salting step, but if you’re eating it right away it probably doesn’t matter too much.While cucumbers drain, put Greek yogurt, tahini paste, lemon juice, 1/2 tsp. ground cumin, minced garlic, and Aleppo pepper in a small bowl or measuring cup and mix together. (I found a fork worked best for mixing.)Taste and see if you want to add more ground cumin or a pinch of salt, then set aside to let ingredients blend.Wash tomatoes and cut in half (if using cherry tomatoes) or cut into 3/4 inch pieces (if using whole tomatoes.)Wash radishes, cut off stem and root ends, then cut in half and slice into half moon pieces. Blot cucumbers dry with a paper towel (most of the salt will have rinsed off if you’ve drained them long enough.) Combine cucumbers, tomatoes, and radishes in a bowl. Stir in enough dressing to moisten (I used about half the dressing, save the rest in the fridge for another salad.) Sprinkle salad with Sumac if desired. Serve immediately.