Description
Rudy’s Sunshine Salad Tahini Israeli Salad is a vibrant, refreshing dish bursting with crisp vegetables, fresh herbs, and a creamy tahini-lemon dressing. Inspired by classic Israeli salad, it’s perfect as a light lunch, healthy side, or base for your favorite protein. Simple to assemble and naturally plant-based, it brings a bright, tangy twist to your table any time of year.
Ingredients
Units
Scale
For the Salad
- 2 cups diced Persian or English cucumber
- 2 cups diced ripe tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional but recommended)
- 1/2 yellow bell pepper, diced
- 1/4 cup chopped scallions (optional)
For the Tahini Lemon Dressing
- 1/3 cup tahini (sesame paste)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons water (plus more if needed)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 3/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the Vegetables: Thoroughly wash and dry all fresh vegetables and herbs. Dice the cucumber, tomatoes, onion, yellow pepper, and scallions (if using) into small, even pieces for optimal texture. Chop the herbs finely and set all ingredients in a large mixing bowl.
- Make the Tahini Dressing: In a separate bowl, whisk together tahini, lemon juice, 2 tablespoons water, olive oil, minced garlic, salt, and black pepper. The mixture will thicken; add more water by the teaspoon until you reach a creamy, pourable consistency.
- Toss the Salad: Pour the tahini dressing over the vegetables. Using two large spoons, gently toss everything together until all the veggies are coated and the salad looks creamy and glossy.
- Adjust and Serve: Taste and adjust seasoning by adding more salt, pepper, or lemon juice, if desired. Serve immediately, or refrigerate for up to one hour to allow flavors to meld. Enjoy chilled or at room temperature.
Notes
- If using particularly juicy tomatoes, you may want to remove the cores and seeds to prevent excess liquid in the salad.
- Add more fresh herbs for an even brighter flavor—dill and cilantro both work well in this salad.
- The salad is naturally vegan and gluten-free. It pairs beautifully with grilled proteins or as a topping for pita or grain bowls.
- This salad is best enjoyed fresh, but leftovers can be kept chilled in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 generous cup
- Calories: 210
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
