I remember the first time I had creamy tahini salad at my go-to shawarma spot—it was crunchy, juicy from the tomatoes, and absolutely soaked in this tangy tahini sauce.
I'd always ask for extra of that sauce — the kind that pools at the bottom, mixing with all the lemon juice, onion, and veggie juices.
After living in the Mediterranean for a few years and marrying into a Turkish family, tahini became one of those ingredients I learned to actually use, not just buy and forget about it in the cupboard. I started noticing how the best Mediterranean cooking doesn't rely on complexity. It leans on strong, fresh ingredients like lemon, garlic, herbs, and really good tahini.
That's the idea behind this salad: fresh, simple flavor you usually only get at your favorite shawarma spot—now made easy at home.
How to Make Tahini Salad
First things first, make the dressing and chop the vegetables.
I like to use a food chopper for the tomatoes, cucumbers, and red onion. It makes prep so fast. Sadly, parsley doesn't get the same treatment (wish it did). You'll want to chop that finely by hand.
A Quick Tahini Tip
If your tahini is thick or clumpy... we've all been there. But if it's giving you paste instead of pour, just whisk in a tablespoon of water at a time until it loosens up.
Always make sure your tahini is nice and runny before measuring—it makes the dressing come together so much smoother.
P.S. I love the Al Kanater brand—it's pourable, and comes in a squeeze bottle. Game changer.
In a small bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, sumac, dried oregano, olive oil, salt, and pepper until smooth and creamy. Set that aside.
Chop your tomatoes, cucumbers, and onion into a small dice (the food chopper does wonders here). Add in your freshly chopped parsley.
Pour that creamy tahini dressing over the veggies and gently toss to coat.
The Best Part About This Salad?
As it sits, the juices from the tomatoes and cucumbers start to mingle with the dressing, turning everything into one ultra-saucy, crave-worthy situation. It only gets better the longer it sits.
Serve With
If you love tahini (like me), then I highly recommend my Baked Za'atar Chicken Thighs with Tahini or serve it on the side of these Lemon Herb Grilled Chicken Thighs for a fresh, crunchy contrast.
And if you're planning a cookout picnic? This salad holds up well next to grilled skewers and other easy Mediterranean dinners.
Make-Ahead Instructions
You can absolutely make this salad ahead—but with one little trick. Prep all of the veggies and herbs up to 1 day in advance, and store them in an airtight container in the fridge. Keep the tahini dressing separate until just before serving.
Once tossed together, the salad will stay good for another day or two, but the veggies will start to release more water and soften. That said? Some people (me) love it even more the next day when the juices have time to mingle and build flavor.
If you make this tahini salad, I hope it earns a spot in your regular rotation—right alongside the wraps, grilled chicken, and cozy dinners it loves to be next to.
And if you give it a try, let me know how it turned out! Did you go heavy on the lemon? Add extra garlic? I'd love to hear how you made it yours. ♡
Print
Tahini Salad
- Total Time: 15 minutes
- Yield: 4 as a side 1x
- Diet: Vegan
Description
Make this restaurant-style tahini salad at home! It's fresh, creamy, and tossed with a tangy lemon-tahini dressing. Just like what you'd find in a shawarma wrap, but easy enough for weeknights.
Ingredients
1 pound Roma tomatoes, small dice
1 pound Persian cucumbers, small dice
1 small red onion, small dice
½ cup chopped flat-leaf parsley
For the Tahini dressing
2 tablespoons tahini
1 teaspoon lemon zest
¼ cup fresh lemon juice
1 clove garlic, minced
½ teaspoon sumac
½ teaspoon dried oregano
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon cracked black pepper
Instructions
In a small mixing bowl, whisk together the tahini, lemon zest, lemon juice, garlic, sumac, oregano, olive oil, salt, and pepper until smooth and creamy. If your tahini is thick or clumpy, stir in a tablespoon of water at a time until it loosens up. Set the dressing aside.
Dice your tomatoes, cucumbers, and red onion into small, even pieces. A food chopper makes this step quick and painless. Chop the parsley finely by hand.
Add the chopped vegetables and parsley to a large mixing bowl. Pour the tahini dressing over the top and gently toss to coat everything evenly.
Give it a quick taste. Note that the tahini juices will develop over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad, side dish
- Method: chopped/ no-cook
- Cuisine: Mediterranean, Middle-Eastern
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