Wash cucumbers thoroughly under cold water. Slice them into ¼-inch rounds or half-moons. Place in a large mixing bowl.

In a separate bowl, whisk together Greek yogurt, tahini, sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger until smooth.

Pour the dressing over the cucumbers and toss gently using a spatula to ensure they are well-coated.

Add sliced scallions and fold into the salad. Sprinkle toasted sesame seeds on top.

Let the salad sit for 5-10 minutes at room temperature to allow flavors to meld.

Serve chilled or at room temperature, garnished with extra sesame seeds if desired.