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Jerusalem Salad

Author Rachel
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Description

Equipment

Ingredients

For the salad:

  • 4 Roma tomatoes or a box of cherry tomatoes, chopped 
  • 4 Persian cucumbers or  ¾ of an English cucumber, chopped 
  • 1 red onion, chopped 
  • 1/2 cup parsley leaves, chopped 
  • 1 cup cooked (or from a can) garbanzo beans 
  • 2 hard-boiled eggs
  • 3.5 oz (100 grams) Feta cheese
  • Optional a handful of bread croutons 

For the dressing:

  • 1/4 cup (60 ml) tahini paste (raw tahini)
  • 1/2 lemon, juiced
  • 1/2 teaspoon garlic powder
  • About 1/2 cup (120 ml) cold water
  • salt

Instructions

  • Combine all veggies in a serving bowl.
  • Coarsely grate eggs and cheese, and add to the bowl.

The dressing:

  • Mix tahini, lemon juice, garlic powder, and salt using a whisk or a fork. 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.
  • Pour over the salad and serve immediately.
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