Description
A colorful, crunchy, and zesty salad packed with fresh vegetables and tossed in a creamy lemon-tahini dressing. This Mediterranean-inspired bowl is bright, nourishing, and deliciously satisfying—perfect as a side or light main.
Ingredients
- 4 Persian cucumbers, diced
- 3 ripe tomatoes, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely diced (soaked in cold water if desired)
- 1/2 cup fresh parsley, chopped
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1–2 tbsp cold water (to thin dressing as needed)
- Kosher salt, to taste
- Black pepper, to taste
- Optional garnishes: additional parsley, olive oil drizzle, sesame seeds, Aleppo pepper, or sumac
Instructions
- Rinse and dice cucumbers, tomatoes, bell pepper, red onion, and parsley into small, even pieces.
- Combine diced vegetables and parsley in a large mixing bowl. Toss gently to mix.
- In a separate bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper. Add water as needed to create a smooth, pourable dressing.
- Pour the tahini dressing over the salad and toss until all ingredients are evenly coated.
- Optional: Let the salad rest for 10 minutes to allow the flavors to meld before serving.
Notes
- Can be served over grains like quinoa or farro, in lettuce cups, or as a sandwich topping.
- Add protein (e.g., chickpeas, grilled chicken, or feta) for a complete meal.
- Store in the fridge for up to 2 days for best texture.
- Dressing can be made in advance and stored for up to a week.
