Tomato Cucumber Tahini Salad
User Reviews
5
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Prep Time
15 mins
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Additional Time
10 mins
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Total Time
25 mins
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Servings
6 side servings
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Cuisine
Mediterranean, Middle Eastern
Tomato Cucumber Tahini Salad
Description
The salad uses cubed Roma tomatoes, English cucumber with seeds removed, finely diced red onion, and fresh parsley tossed with salt and pepper. The lemon tahini dressing is made by whisking tahini, fresh lemon juice, cold water, minced garlic, and ground cumin until it thickens and smooths, creating a tangy, nutty coating. Allowing the salad to sit for 10 minutes lets the dressing penetrate the vegetables, softening their edges slightly while maintaining crunch.
The final salad has a balance of creamy tahini tang, fresh vegetable crispness, and mild aromatic warmth from cumin and garlic. Finishing with a drizzle of olive oil and a sprinkle of Aleppo pepper adds fruitiness and gentle spice. This makes a versatile side or light meal, especially in warm weather.
Leftover salad can be stored fully dressed in the refrigerator and keeps well for up to 3 days. The cucumber seeding step reduces excess water, preserving texture in leftovers.
Ingredients
- 2 cups tomato about 4 medium-sized Roma tomatoes, cubed
- 2 cups cucumber about 1 English cucumber, cubed
- ½ red onion finely diced
- 1 cup flat-leaf parsley finely chopped
- salt
- black pepper
- 1 tablespoon extra virgin olive oil to serve (optional
- ½ teaspoon Aleppo pepper or more to serve (optional
Lemon tahini dressing
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water cold
- 1 garlic minced, small clove
- pinch ground cumin
Instructions
- 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.
Notes
- Quarter the cucumber lengthwise and scoop out seeds before cubing to prevent excess moisture.
- Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness.
- Refer to the full blog post for detailed ingredient substitutions and step-by-step visuals.
User Reviews
Overall Rating
5
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