jerusalem salad

This Middle Eastern tahini salad is a refreshing salad with creamy tahini dressing. Serve it as a side salad or part of a mezze spread, or scoop it into pita pockets for an easy lunch.

Tomato Cucumber Tahini Salad

tomatoes, (about 4 medium-sized Roma tomatoes)

cucumber, (about 1 English cucumber)

½ red onion, (finely diced)

flat-leaf parsley, (finely chopped)

salt and black pepper

extra virgin olive oil, (to serve (optional))

½ teaspoon Aleppo pepper, (or more to serve (optional))

tahini

lemon juice

water

garlic clove, (minced)

cumin

In a large salad bowl, combine the cubed tomato, cucumber, and red onion with ½ teaspoon of salt and a generous grind of pepper.

Whisk together all the lemon tahini dressing ingredients in a small bowl. The mixture will seize up and then loosen as you continue to whisk. Add salt to taste – I add roughly a ¼ teaspoon. The dressing should be nice and thick.

Pour the tahini sauce over the salad and mix well to combine. Let the salad sit for 10 minutes for the flavours to meld.

Taste and adjust the seasoning, adding more lemon juice or salt as needed. Transfer to a salad bowl, drizzle with olive oil and sprinkle with Aleppo pepper flakes.

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Tomato Cucumber Tahini Salad

The most viewed jerusalem salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine