Easy smashed cucumber salad with seared halloumi and tahini dressing recipe

Summer is a great time to add more salads to the recipe rotation.

This riff on a simple smashed cucumber salad gets a creamy, nutty, salty tahini dressing to marinate in the nooks and crannies.

Check out the recipe below.

Spicy Soy Ginger Tahini Cucumber Salad with Seared Halloumi

Ingredients
2 English cucumbers
4 green onions
Tahini
Lime juice
Kosher salt
Fresh ginger
2 tablespoons soy sauce
Chili crisp or chili oil (optional)
Halloumi

Directions

Wash the cucumbers and lay onto a cutting board. Using a large rolling pin, smack the cucumber until it begins to break apart. Start from the bottom and work your way up until the cucumber is smashed, but still partially intact. Repeat on the second cucumber.

Roughly chop the smashed cucumbers into 2-inch or preferred size pieces. Add to a large bowl and season with kosher salt to draw out excess moisture. After 5-10 minutes, drain the cucumber water and return the cucumbers to the bowl.

Squeeze the juice of one lime over the cucumbers and rest.

Rinse and rough chop the green onions. Add to the bowl of cucumbers and reserve about 1/4 cup for garnish.

Dab the halloumi with a towel to remove excess moisture. Slice in half lengthwise leaving two equal size portions. Cut into 1-inch sticks that are similar in size to the cucumber pieces.

For the dressing, combine 3 tablespoons of tahini with 2-3 tablespoons hot water. Whisk until dissolved. Add more hot water as needed until it becomes lighter in color and thick and creamy in consistency. Grate about 1-inch of fresh ginger using a microplane. Whisk in 2 tablespoons of soy sauce -- you can also use coconut aminos or another soy alternative. Whisk in a spicy condiment of your choosing, like chili crisp or chili oil, to desired heat level.

For the halloumi, heat neutral oil in a non-stick skillet or cast-iron pan over medium high heat. Once the pan is hot and oil is glistening but not smoking, carefully place the halloumi into the pan. Sear until golden, flip using tongs and repeat on all four sides until golden brown or crisped to desired doneness.

In a large serving bowl, assemble the prepped cucumbers and toss with the dressing. Add the halloumi on top. Finish with more green onions.

Serve and enjoy!

Note: This dish gets better as the flavors marinate and soak into the cucumbers. Store in the fridge for up to four days.

Editor's note: This was originally published on Aug. 4, 2022.