Tahini Vegetable Salad
A vibrant, nutrient-packed salad featuring crisp garden vegetables tossed in a creamy, nutty, and zesty tahini dressing.
Ingredients
- •3 cups diced Persian cucumbers
- •3 cups diced vine-ripened tomatoes
- •1 cup finely diced red onion
- •1/2 cup chopped fresh flat-leaf parsley
- •1/3 cup high-quality tahini paste
- •3 tablespoons fresh lemon juice
- •1 clove garlic, minced
- •2 tablespoons ice-cold water
- •1/2 teaspoon sea salt
- •1/4 teaspoon ground black pepper
- •1 tablespoon extra virgin olive oil
Instructions
- 1
In a large mixing bowl, combine the diced cucumbers, tomatoes, red onion, and fresh parsley.
- 2
In a separate small bowl, whisk together the tahini, lemon juice, minced garlic, salt, and pepper until the mixture thickens and becomes slightly grainy.
- 3
Slowly add the ice-cold water to the tahini mixture while whisking constantly; the dressing will turn smooth, creamy, and pale in color.
- 4
Drizzle the dressing over the vegetable mixture and add the olive oil.
- 5
Toss gently until all vegetables are evenly coated with the dressing.
- 6
Serve immediately or let it sit for 10 minutes to allow the flavors to meld.
💡 Chef tips
- If the dressing becomes too thick, add an extra teaspoon of ice water until you reach your desired consistency.
- For a heartier salad, add a can of rinsed chickpeas or toasted pine nuts for extra texture.
- Store the dressing separately from the vegetables if you plan to eat the salad over several hours to prevent the vegetables from releasing too much water.
✅ How it should turn out
The salad should be brightly colored with a velvety, nutty coating that balances the refreshing crunch of the vegetables with a tangy, savory finish.