Grain-Free Middle Eastern Cucumber Salad

I’ve been making this Middle Eastern cucumber salad on repeat all summer, and I honestly can’t get enough of it! The combination of crisp cucumbers and fresh mint creates such a refreshing side dish that pairs perfectly with grilled meats or can stand alone as a light lunch. It comes together in just minutes, and the creamy tahini dressing takes it to another level.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 14-18 g
• Fat: 48-54 g
• Carbohydrates: 38-46 g

Ingredients

For the salad:

• 3 tomatoes (seeded and diced into 1/2-inch pieces)
• 2 cucumbers (peeled and cut into 1/2-inch cubes)
• 1 red bell pepper (seeded and diced)
• 1 zucchini (finely diced into 1/4-inch pieces)
• 1 scallion (thinly sliced)
• 1/2 cup fresh parsley (chopped)
• 1/4 cup fresh mint (chopped)
• 1 1/2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/2 tsp dried oregano
• 2 tbsp toasted pine nuts
• 1 pinch sumac

For the whipped tahini:

• 1/2 cup premium tahini
• 2 1/2 tbsp lemon juice
• 1 garlic clove (minced or grated)
• 1/2 tsp salt
• 1/4 tsp ground coriander
• 1/4 cup ice cold water (plus more for consistency)

Step 1: Prepare the Vegetables with Proper Sizing

• 3 tomatoes
• 2 cucumbers
• 1 red bell pepper
• 1 zucchini
• 1 scallion

Begin by prepping all vegetables with precision—this ensures even texture and eating experience.

Seed and dice the tomatoes into 1/2-inch pieces, peel and cube the cucumbers to 1/2-inch, dice the red bell pepper, and finely dice the zucchini into 1/4-inch pieces (I like to keep the zucchini smaller since it's more delicate than the other vegetables).

Thinly slice the scallion.

As you finish each vegetable, place it in a large mixing bowl.

Take care not to overhandle the tomatoes to prevent them from becoming watery.

Step 2: Combine Vegetables with Fresh Herbs

• 1/2 cup fresh parsley
• 1/4 cup fresh mint
• vegetables from Step 1

Add the chopped fresh parsley and mint to the bowl of prepped vegetables.

Gently fold everything together to distribute the herbs evenly throughout.

The herbs will help brighten the entire salad and provide authentic Middle Eastern flavor.

Step 3: Make the Bright Citrus Dressing

• 1 1/2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/2 tsp dried oregano

In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and dried oregano.

This simple emulsion creates the salad's dressing—the acidity from lemon brightens the vegetables while the olive oil carries flavor.

I always whisk this vigorously for about 30 seconds to help the oil and lemon juice meld slightly.

Step 4: Dress the Salad and Toast the Garnish

• dressing from Step 3
• vegetables and herbs from Step 2
• 2 tbsp toasted pine nuts

Pour the dressing from Step 3 over the vegetable mixture and gently toss until all vegetables are evenly coated.

While the salad sits for a few minutes to allow flavors to meld, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly golden.

This toasting step brings out their nutty flavor and adds wonderful textural contrast.

Step 5: Prepare the Creamy Tahini Base

• 1/2 cup premium tahini
• 2 1/2 tbsp lemon juice
• 1 garlic clove
• 1/2 tsp salt
• 1/4 tsp ground coriander
• 1/4 cup ice cold water

While the salad finishes absorbing flavors, prepare the tahini sauce.

In a blender or food processor, combine the tahini, lemon juice, minced garlic, salt, ground coriander, and ice-cold water.

Blend until completely smooth and creamy—the cold water helps keep the tahini from seizing up and creates a silky texture.

Add more ice water a tablespoon at a time if needed to reach a spreadable consistency.

Step 6: Assemble and Finish the Dish

• tahini sauce from Step 5
• dressed salad from Step 4
• toasted pine nuts from Step 4
• 1 pinch sumac

Spread the creamy tahini sauce from Step 5 across the bottom of a serving plate or platter.

Top with the dressed salad from Step 4, mounding it gently in the center.

Scatter the toasted pine nuts over the top and finish with a light pinch of sumac for color and tangy brightness.

Serve immediately as a side dish or with pita chips for dipping.

Grain-Free Middle Eastern Cucumber Salad

Delicious Grain-Free Middle Eastern Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings: 6 cups of salad

Calories: 650

Ingredients Method

Ingredients

  

For the salad

• 3 tomatoes (seeded and diced into 1/2-inch pieces)
• 2 cucumbers (peeled and cut into 1/2-inch cubes)
• 1 red bell pepper (seeded and diced)
• 1 zucchini (finely diced into 1/4-inch pieces)
• 1 scallion (thinly sliced)
• 1/2 cup fresh parsley (chopped)
• 1/4 cup fresh mint (chopped)
• 1 1/2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/2 tsp dried oregano
• 2 tbsp toasted pine nuts
• 1 pinch sumac

For the whipped tahini

• 1/2 cup premium tahini
• 2 1/2 tbsp lemon juice
• 1 garlic clove (minced or grated)
• 1/2 tsp salt
• 1/4 tsp ground coriander
• 1/4 cup ice cold water (plus more for consistency)

Method

 

1. Begin by prepping all vegetables with precision—this ensures even texture and eating experience. Seed and dice the tomatoes into 1/2-inch pieces, peel and cube the cucumbers to 1/2-inch, dice the red bell pepper, and finely dice the zucchini into 1/4-inch pieces (I like to keep the zucchini smaller since it's more delicate than the other vegetables). Thinly slice the scallion. As you finish each vegetable, place it in a large mixing bowl. Take care not to overhandle the tomatoes to prevent them from becoming watery.
2. Add the chopped fresh parsley and mint to the bowl of prepped vegetables. Gently fold everything together to distribute the herbs evenly throughout. The herbs will help brighten the entire salad and provide authentic Middle Eastern flavor.
3. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and dried oregano. This simple emulsion creates the salad's dressing—the acidity from lemon brightens the vegetables while the olive oil carries flavor. I always whisk this vigorously for about 30 seconds to help the oil and lemon juice meld slightly.
4. Pour the dressing from Step 3 over the vegetable mixture and gently toss until all vegetables are evenly coated. While the salad sits for a few minutes to allow flavors to meld, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly golden. This toasting step brings out their nutty flavor and adds wonderful textural contrast.
5. While the salad finishes absorbing flavors, prepare the tahini sauce. In a blender or food processor, combine the tahini, lemon juice, minced garlic, salt, ground coriander, and ice-cold water. Blend until completely smooth and creamy—the cold water helps keep the tahini from seizing up and creates a silky texture. Add more ice water a tablespoon at a time if needed to reach a spreadable consistency.
6. Spread the creamy tahini sauce from Step 5 across the bottom of a serving plate or platter. Top with the dressed salad from Step 4, mounding it gently in the center. Scatter the toasted pine nuts over the top and finish with a light pinch of sumac for color and tangy brightness. Serve immediately as a side dish or with pita chips for dipping.