Ingredients
Serves 8
for the salad
3 large cucumbers
2 handfuls grapes (seedless variety if possible)
1 cup slivered almonds, lightly toasted
1/2 small red onion, sliced thin or finely chopped
3-5 sprigs of mint, thinly cut
1/2 bunch of basil, thinly cut
1/2 brick of feta cheese (optional)
for the dressing
6 tbsp of tahini
___ warm water
1-3 tsp olive oil
1-3 tbsp fresh squeezed lemon juice
salt to taste
Preparation
1- Start by preparing your cucumbers. Peel each one and slice them in half length ways and take the seeds out. Cut up your cucumbers into medium sized cubes (see photo below for an idea.) Add the cubes into a colander, salt them and stir them up so that the salt coats the cukes. The salt will extract water from the cukes making them less opt to release water into your salad. Let them drain for a minimum of an hour. More if possible!
2- Prepare your dressing. Add all the ingredients in a bowl and whisk. It will most likely seize and look chunky and like it’s wrong. It’s not! Keep stirring and it will smooth out and turn into a thick creamy dressing. Taste and adjust by adding salt and/or lemon juice. Add olive oil to tone down any acidity.
3- Cut up and prepare your red onions, herbs and grapes. Put them aside.
4- On medium heat toast your slivered almonds in a pan. Make sure to flip them periodically or stir them. Take them off the heat once they are browned to cool.
5- Rinse your cucumbers to get any excess salt off them and then pat them dry.
6- Time to assemble. Reserve a few of each item except for the dressing to lay on top after mixing. I like to lay these in layers starting with first the cucumbers, followed by a sprinkle of red onions, grapes, herbs, almonds and then dollops of the dressing. Repeat this step until all your ingredients are in the bowl and then gently fold everything over each other to incorporate it. Enjoy!
Step 1
Gather all your ingredients. Cucumbers, grapes, red onion, almonds, herbs and salt. And for the dressing, tahini, fresh lemon, olive oil, salt and warm water.
Peel and slice your cucumbers down the center. Take out the seeds.
To take out the seeds, I used my sharp knife to make an incision down the sides of the seeds and then with a small spoon carve it out.
I like to cut up my cukes to about a medium dice but it can be interpreted to your preferred size of course.
When I add a layer of cucumbers to my colander I add some salt. I use sea salt, I just do a reasonalbe layer. Nothing wild.
Gather your ingredients to make your dressing. This is a great way to work your intuition and trust your palatte. Taste and adjust. Taste and adjust.
It comes out creamy and delicious. I use this same dressing for many, many dishes.
On medium heat start toasting your slivered almonds.
Don't go too far away from your stove because once they start browning it goes fast. Make sure to flip your almonds in the pan or stir them if you're not comfortable flipping.
When they are nice and toasted, transfer them from the pan into a bowl or plate to cool.
Use half of your ingredients to start a first layer. Start with some cucumber, red onion, grapes, almonds, herbs and feta.
It's important to keep your dressing thick even though it will feel weird. It will mix better than a watery dressing with this particular salad.
Repeat the same process with the remaing ingredients.
Give it a gentle mix. Try to fold the ingredients on top of each other so that they don't smash and look ugly. Taste your salad and adjust. Add more vinaigrette, salt, lemon if need be.
Once you get it tasting fabulous add on your extras that you saved to make it look nice.
She is ready to go. Not only will she taste delicious but she'll look beautiful on your table. Enjoy!
I use this salad as a start but it’s pretty hearty and could easily be used for a light main summer lunch.
