Easing back into cooking in Toronto, I tried to highlight local, seasonal vegetables. We arrived too late to grow our own garden but we had a little help from family.
These cucumbers were courtesy of Rob’s mother’s garden and the tomatoes came from my sister-in-law’s parents’ garden. The dressing was a simple lemon-tahini-garlic combination that pretty much never fails. Although the twist was adding some olives. I don’t use them very often but it was an unusual and nice accent to the creamy dressing.
What are you growing this year?
Cucumber and Tomato Salad with Garlic Tahini Dressing
Adapted from Tasty Yummies
1 large cucumber, thinly sliced
4 tomatoes, seeded if desired and chopped
1/4 cup olives, pitted and roughly chopped (I think I used Gaeta-style olives- the wrinkly ones!)
2 tbsp fresh mint, roughly chopped (I think dill would be great here, too)
2 tbsp tahini
2 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
1 small cloves garlic, minced
1 tsp maple syrup (or sweetener of choice)
sea salt and fresh pepper, to taste
1. For a less soggy salad, drain cucumber. Place cucumber slices in a colander and allow to drain. Pat dry. I skipped it. In a medium bowl, place the cucumber, tomato, olives and mint. Stir to combine.
2. In a smaller bowl, combine the tahini, oil, lemon juice, garlic, maple syrup and season to taste. Mix to combine.
3. Prior to serving, drizzle as much dressing as desired overtop.