5 from 15 votes
Tomato Cucumber Tahini Salad
This Tomato Cucumber Tahini Salad combines fresh diced tomatoes, cucumbers, red onion, and parsley tossed in a thick lemon tahini dressing spiced with garlic and cumin. The creamy dressing coats the crisp vegetables for a refreshing yet rich salad. It benefits from resting briefly to meld flavors and can be finished with olive oil and Aleppo pepper for mild heat.
Prep Time
15 mins
Additional Time
10 mins
Total Time
25 mins
Servings:
6
side servings
Course:
Side Dish, Salad
Cuisine:
Mediterranean, Middle Eastern
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.
Cup of Yum
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.