Israeli Salad with Tahini Dressing

My grandparents used to have a bowl of Israeli salad on their dining table at all times. I used to snack on it as a child and especially loved to dip white bread in the juices at the bottom of the salad bowl. 

Traditional Israeli salad is seasoned with olive oil, lemon juice, salt, and pepper. In this recipe, the salad is dressed in a homemade creamy tahini dressing which makes this salad (in my opinion) irresistible.

More vegetables? Try my Roasted Sweet Potatoes with Maple and Lemon, Tzimmes, and Leek Patties.

Ingredients Overview 

*The full recipe is in the recipe card below!

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.

Onion: Yellow, white, or red.

Parsley and mint: Adds that Middle Eastern touch.

Salt and pepper: Season with your heart.

Lemon juice and tahini for dressing: For that splash of nuttiness and bright flavor. Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients.

Add-ons: Israeli chopped salad is incredibly versatile. Feel free to add olives, chopped bell peppers, feta cheese, corn, and chopped pickles (my son’s favorite).

How to Store Israeli Salad 

If making the salad ahead of time, keep the chopped vegetables separate from the dressing. Toss salad with dressing just before serving.

Leftover salad with the dressing will last in the refrigerator for up to a day.

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Israeli Salad with Tahini Dressing

Author Rachel

Prep Time 10 minutes minutes

Yield 2 sevings

Print Pin Recipe

Description

A chopped, healthy, and colorful Middle Eastern salad. It’s brimming with fresh vegetables and herbs; they all combine to create an explosion of flavors!

Kosher, Pareve

Equipment

• Chef knife
• Citrus juicer

Ingredients

For the salad:

• ▢ 4 tomatoes finely diced
• ▢ 4 Persian cucumbers or one English cucumber finely diced
• ▢ 1 small onion (white, yellow, or red) finely diced
• ▢ 1/4 cup parsley chopped
• ▢ 1/4 cup mint chopped

For the dressing:

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

Instructions

• Chop all veggies into small pieces, the smaller, the better and place in a large bowl.

Tahini dressing:

• 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.
• Before serving, toss the salad with the dressing, mix to combine. Enjoy.

Notes

If making the salad ahead of time, keep the chopped vegetables separate from the dressing. Toss salad with dressing just before serving.

Leftover salad with the dressing will last in the refrigerator for up to a day

Tried this recipe? Tag@mamalivingabroad