With the temperature rising into the upper 80s this past week, I’ve been backing quickly away from the stove.

In summer, I tend to let simple rule, to let the vegetables and fruits stand on their own. The farmer’s market has been ripe with Persian cucumbers these past couple of weeks, and I’ve been dutifully rifling through the bins to find the crunchiest, freshest looking ones.

Cucumber Sesame Salad | Things I Made Today

Persian cucumbers are smaller than your standard variety. They’re practically seedless and have a thin skin, meaning you don’t need to peel them. I’m often found dipping them directly into the cream cheese container while standing in front of the fridge,  but this week I managed to control my urges and make them into this salad.

Cucumber Sesame Salad | Things I Made Today

If you can’t find the small Persian variety, you can substitute English hothouse cucumbers, which have the same thin skin but are much longer. Either way, you’ll spend a total of one minute tossing the cucumbers with some scallions, sesame oil, and vinegar and then topping with sesame seeds, a pinch of red pepper flakes, and just a bit of Kosher salt.

Cucumber Sesame Salad | Things I Made Today

The result? A light summer salad that gets even better the longer it sits soaking in the dressing. Read: make this for your next barbecue. Summer is officially on, friends.

Cucumber Sesame Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
  • 1 pound Persian or English hothouse cucumbers, thinly sliced
  • 6 scallions, chopped
  • 3 tablespoons sesame oil
  • 2 teaspoons white wine vinegar
  • 1 tablespoon sesame seeds
  • Pinch red pepper flakes
  • Pinch of Kosher salt
  1. In a large bowl, combine cucumbers and scallions.
  2. In a small bowl, whisk together sesame oil and white wine vinegar. Pour over cucumbers and toss to coat. Stir in sesame seeds, red pepper flakes, and salt. Let sit for 10 minutes before serving.



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