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Jerusalem Salad
Author
Rachel
Print
Description
Equipment
Chef knife
Lemon squeezer
Grater
Mini whisks
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.
Tried this recipe? Tag
@mamalivingabroad