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–+ servings

Cucumber Radish Sumac Salad

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Serves: 6
Prep Time: 20 minutes
Cooking Time: 0 minutes

Ingredients

  • 5-6 Persian cucumbers
  • 5 radishes
  • 1/4 cup fresh mint, finely chopped
  • 3 tbsp olive oil
  • 2 tbsp toasted sesame seeds plus more to top
  • 2 tbsp sumac
  • Juice from 1 large lemon
  • Salt to taste
  • Optional: dill to top
  • Serve with: Labne or Greek yogurt

Directions

  1. Trim the ends off of the cucumbers and radish.
  2. Using a sharp chef's knife, thinly slice the veggies into rounds. You can also use a mandoline for this step
  3. Add the sliced cucumbers and radish to a salad bowl with the chopped mint, olive oil, lemon juice, sumac, sesame seeds and salt to taste.
  4. Toss together to combine and adjust salt. Garnish with dill and extra sesame seeds.
  5. Serve as a side dish over labne or Greek yogurt
  6. Leftovers can be refrigerated for 1-2 days. This recipe is best served fresh, but you can prepare the veggies and herbs and toss with the dressing before serving.