Cucumber Tomato Tahini Salad

A simple, fresh salad of tomatoes and optional cucumber tossed with a creamy tahini-lemon dressing and chopped parsley.

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Prep Time 10

Cook Time 6

Total Time 16

Course Salad

Servings 2 servings

Equipment

Large Bowl
Small Bowl
Whisk

Ingredients

?3 tomatoes
?1 cucumberoptional
?1/2 tablespoonparsleychopped
?2 tablespoonstahini paste
?2 tablespoonlemon juice
?2 teaspoonswatercold
?1/4 teaspoonsalt
??teaspoonground black pepper

Instructions

Wash and dry the tomatoes (and the cucumber, if using). Chop the tomatoes into bite-size cubes. If using the cucumber, peel it if desired and chop it into similar-size cubes; place the chopped vegetables in a large bowl.
In a separate small bowl, combine 2 tablespoons tahini paste, 2 tablespoons lemon juice, 1/4 teaspoon salt, and the ground black pepper from the ingredient list. Whisk until the mixture is smooth; the tahini may first thin, then thicken as you mix.
If the dressing is too thick, add the 2 teaspoons cold water a little at a time, whisking until the dressing reaches a pourable/coatable consistency.
Pour the tahini dressing over the chopped tomatoes (and cucumber, if used) and toss gently to coat evenly.
Sprinkle 1/2 tablespoon chopped parsley over the salad and serve.

Notes

If you’re making this tahini salad to add to a falafel burger or wrap, then make sure that your tahini dressing is not too watery.
If you’re making this tahini salad to serve on its own with bread, then add a little bit more water to make the tahini a bit watery and perfect for dipping.
You will end up with around 80ml of dressing.