Cucumber Tomato Tahini Salad (Printable Version)
Fresh cucumbers, tomatoes, and creamy tahini come together with herbs for a zesty Mediterranean delight.
# Ingredients:
→ Dressing
01 -
120 ml tahini paste
02 -
60 ml freshly squeezed lime juice
03 -
60 ml cold water, plus more as needed
04 -
2 g kosher salt
05 -
30 g fresh flat-leaf parsley, finely chopped
→ Salad
06 -
1/2 large English cucumber, seeded and diced into 1 cm cubes
07 -
1 to 2 vine-ripened tomatoes, diced into 1 cm cubes
08 -
1 small jalapeño pepper, seeds removed for less heat, finely chopped
09 -
0.5 g Aleppo pepper, optional
10 -
1 g kosher salt, or to taste
11 -
Additional lime juice, as needed
# Steps:
01 -
In a medium bowl, whisk together tahini paste, lime juice, water, and kosher salt until smooth. Stir in the chopped parsley until well incorporated. Refrigerate if preparing ahead; thin with extra lime juice or water if the dressing thickens.
02 -
In a mixing bowl, add the diced cucumber, tomatoes, and chopped jalapeño. Pour in the tahini dressing and mix until all vegetables are coated evenly.
03 -
Sprinkle Aleppo pepper over the salad, if desired. Taste and adjust seasoning with kosher salt and more lime juice as needed. Serve chilled or at room temperature.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.