Using a peeler, peel long strips off each of the four sides of the cucumber. You’ll be able to keep peeling until you reach the seedy core, at that point it will be difficult to peel. I keep the core to chop up and add to a different salad the next day.

In a small bowl, mix together the tahini, lemon juice, and water with a fork until completely smooth and creamy. Stir in the dried dill.

In a large bowl, toss the dressing and cucumber together until it’s evenly coated.

Plate the coated cucumber salad and top with cherry tomatoes, black sesame seeds, and salt to taste.