Tahini Salad
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 as a side 1x
- Category: salad, side dish
- Method: chopped/ no-cook
- Cuisine: Mediterranean, Middle-Eastern
- Diet: Vegan
Ingredients
Scale
1 pound Roma tomatoes, small dice
1 pound Persian cucumbers, small dice
1 small red onion, small dice
1/2 cup chopped flat-leaf parsley
For the Tahini dressing
2 tablespoons tahini
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 clove garlic, minced
1/2 teaspoon sumac
1/2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 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 becomes smooth. 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.
Nutrition
- Serving Size:
- Calories: 158
- Sugar: 6.1 g
- Sodium: 316.1 mg
- Fat: 11.5 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Find it online: https://crave-worthy.com/tahini-salad-recipe/