YUMMY CUCUMBER RADISH TOMATO SALAD

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CUCUMBER RADISH TOMATO SALAD

prep time 35 MINUTES
total time 35 MINUTES

Cucumber Radish Tomato Salad with Yogurt-Tahini Dressing is perfect in the summer when you have fresh ingredients from the garden. And this simple salad recipe is loaded with interesting flavors.

INGREDIENTS

  •  2 cups chopped cucumber
  •  1 cup chopped tomato
  •  1 cup chopped radishes (Any proportion of cucumber, tomato, and radishes can be used, or use just cucumber and tomato if you don’t have any radishes)
  •  1 tsp. salt (for salting cucumbers) plus more to taste
  •  1/2 cup Greek yogurt
  •  1/4 cup tahini sauce (See notes)
  •  2 T fresh squeezed lemon juice (see notes)
  •  1/2 – 1 tsp. ground cumin (start with 1/2 tsp. and taste)
  •  1/2 tsp. finely minced garlic
  •  2 pinches Aleppo pepper or cayenne pepper (see notes)
  •  ground Sumac (optional, for sprinkling on salad)

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INSTRUCTIONS

  1. Wash cucumbers and peel if desired. (If you can get fresh garden cucumbers, they don’t have to be peeled.)
  2. Cut cucumbers into same-size pieces about 3/4 inch and place in a colander sitting in the sink.
  3. Sprinkle with about 1 tsp. salt, mix with your hand so all the cucumber pieces are salted.
  4. 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.
  5. While cucumbers drain, put Greek yogurt, tahini sauce, 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.)
  6. Taste and see if you want to add more ground cumin or a pinch of salt, then set aside to let ingredients blend.
  7. Wash tomatoes and cut in half (if using cherry tomatoes) or cut into 3/4 inch pieces (if using whole tomatoes.)
  8. Wash radishes, cut off stem and root ends, then cut in half and slice into half moon pieces.
  9.  Blot cucumbers dry with a paper towel (most of the salt will have rinsed off if you’ve drained them long enough.)
  10.  Combine cucumbers, tomatoes, and radishes in a bowl.
  11.  Stir in enough dressing to moisten (I used about half the dressing, save the rest in the fridge for another salad.)
  12.  Sprinkle salad with Sumac if desired.
  13.  Serve immediately.

NOTES

 

Here’s more about tahini paste, also called tahina.

Here is more about Aleppo pepper.

Here is more about Sumac.

I used fresh frozen lemon juice for this recipe.

Recipe inspired by Jerusalem Salad at Old Jerusalem Restaurant in Chicago.

 

NUTRITION INFORMATION

Yield

4

Serving Size

1Amount Per ServingCalories132Total Fat9gSaturated Fat1gTrans Fat0gUnsaturated Fat7gCholesterol1mgSodium50mgCarbohydrates10gFiber3gSugar4gProtein7g

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