Mama Living Abroad

Israeli Salad with Tahini Dressing

Israeli salad in a white bowl with a brown spoon

It might sound a little weird, but I can eat Israeli salad with any meal of the day! Even as a snack. Make sure to use only fresh and firm veggies, so you do not end up with veggie soup.


Tomatoes: Fresh ripe tomatoes. Roma tomatoes are a good choice since they are less watery, Cherry tomatoes are a great option too. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!

Cucumbers: Persian cucumbers are ideal, but English cucumbers also work.

Bell Pepper: I’m using a yellow bell pepper to spruce up the color, but any color bell pepper will work.

Red Onion: For that sweeter flavor, red onion can’t be beaten in salads.

Parsley: Adds that Middle Eastern touch.

Lemon Juice and Tahini: For that splash of nuttiness and bright flavor.

Salt and Pepper: Season with your heart.

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Israeli salad in a white bowl with a brown spoon

Israeli Salad with Tahini Dressing

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For the salad:

  • 2 tomatoes
  • 2 cucumbers (Persian cucumbers are the best)
  • 1 small red onion
  • 1 red or yellow pepper
  • *Optional* parsley chopped

For the dressing:

  • 1/4 cup (60 grams) tahini paste (raw tahini)
  • juice from 1/2 lemon
  • 1/2 teaspoon garlic powder
  • 1/2 cup (120 ml) cold water
  • salt and pepper to taste


  • Chop all veggies into small pieces and combine together in a large bowl.
  • Using a whisk or a fork, mix tahini, lemon juice, garlic powder, and salt. Whisk until thoroughly blended.
  • Slowly add the cold water and whisk again. The dressing should become very runny. Taste and add more salt and garlic if needed.
  • Serve with bread or warm pita.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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