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

Units 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

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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