Tahini salad, in Arabic known as salatet el tahineh (سلطة الطحينة), is a simple, yet flavorful, salad made of tomatoes, cucumbers, bell peppers, and tahini with a little bit of lemon and olive oil. I am all for homemade salad dressings because they are the much healthier option, and what's even better is you get to customize them to your liking.
My mom always made this salad with two dishes: baked fish and omelettes. Random right? No! When you make this salad along side either dish, you'll understand. The tanginess from the lemon dressing goes perfectly with fish.
This salad is also great in Falafel and Chicken shawerma sandwiches. Honestly, it goes well with anything :) Maybe along side kabobs?
Give it a try! Sahtain.
Prep Time: 20 minutes
2 bunches parsley, finely chopped
2 Persian cucumbers, peeled and diced
2 green onions, thinly sliced
1 cup of grape tomatoes, halved
1 bunch of mint, finely chopped
1 cup walnuts, roughly chopped
1/4 cup extra virgin olive oil
1/3 cup Tahini
6 tablespoons to 1/2 cup lemon juice
3 tablespoons pomegranate molasses
1/2 teaspoon salt
1) To make the dressing, combine olive oil, tahini, pomegranate molasses, lemon juice and salt. Mix well and set aside.
2) In a serving bowl, combine parsley, cucumber, tomatoes, onions, mint, and walnuts. Mix well. Refrigerate for at least 3 hours.
4) When ready to serve, toss with dressing and enjoy!
- The consistency of Tahini varies from brand to brand and tends to separate. Before measuring your Tahini, make sure to mix it very well so that the consistency is not too watery, or too thick. Feel free to adjust the amount of Tahini based on your preference.