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 with Tahini DressingPrint Pin Rate
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.