Tahini salad recipe is a delicious salad that combines a few fresh vegetables: cucumbers, tomatoes, and parsley with a creamy tahini-based dressing.
Tahini salad is very easy to make and includes a handful of ingredients. The combination of fresh, crisp vegetables with the rich, nutty taste of tahini dressing gives this recipe a unique flavor. This recipe often comes as part of mezze and is a must with any fish recipe.
This juicy tangy salad is light, delicious, and full of flavor, I love to eat it alone or add it to a falafel sandwich, shawarma wrap, shawarma rice bowl, or next to grilled chicken and meat.
My mother always made tahini salad every time she made a fish dish such as sayadiyeh (rice and fish recipe). This salad is a great companion with any fish recipe, similar to tartar sauce.
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What is Tahini?
Tahini, also pronounced tahina, is a Middle Eastern condiment with a nutty flavor made from toasted ground hulled sesame. Tahini is considered a major ingredient in hummus and baba ghanoush which are popular not only in the Middle East but becoming more mainstream in the US and across the globe, and used in a variety of recipes
Tahini which originates from Middle Eastern cuisine, is known for its rich, nutty, and creamy taste. Tahini is simply a paste made from ground sesame seeds.
To learn more about tahini and how to make it, check my Tahini step-by-step instructions.
What is Tahini Salad?
Tahini salad is a fresh and flavorful dish that combines various vegetables with a tahini-based dressing.
This salad showcases the versatility of tahini, a sesame seed paste that adds depth and creaminess to any dish. With a combination of mixed greens, juicy tomatoes, and crunchy cucumbers.
Perfect as a side dish, this salad is a celebration of healthy eating without compromising on taste. Whether you're looking to enhance your meal with a nutritious option or simply enjoy a refreshing and satisfying dish, tahini salad is sure to become a favorite in your culinary collection.
Equipment
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Cutting Board - This is for chopping fresh vegetables.
Knife - For cutting all the herbs and vegetables.
Large Bowl - For mixing all the vegetables.
Small Utility Whisk - To help whisk tahini with water and the rest of the ingredients.
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Persian Cucumbers - Persian cucumbers are used with this salad, they're seedless, extra crisp, and have a mild sweet flavor.
- Fresh Tomatoes - I like to use Roma tomatoes with this recipe, they don't contain a lot of juice which makes them a great option with the salad.
- Fresh Parsley - I like to use Italian parsley, the leaves are soft and have a great peppery taste.
- Sesame Oil (tahini) - It is important to find a good quality tahini paste, most Arabic brands are good and can be found at any store that sells Middle Eastern products.
- Fresh Lemon Juice - Fresh lemon juice is highly recommended with the dressing.
- Sea Salt - I like to use sea salt.
Instructions
Making Tahini Dressing:
Step 1 | In a small bowl add water over the tahini paste and stir together.
Step 2 | With a small utility whisk or a spoon mix tahini and water together.
Step 3 | Continue mixing until you get a creamy texture. Then add lemon and salt, and give it another mix combining everything.
Preparing Vegetables
Step 1 | Chop vegetables into small pieces, about ¼ of an inch or smaller.
Step 2 | Pick parsley leaves, wash well, rinse, and chop finely.
Step 3 | Place all chopped vegetables in a large bowl.
Step 4 | Pour tahini dressing over chopped vegetables.
Step 5 | Mix dressing well with vegetables, adjust lemon and salt if needed.
Variations and Substitutions
- You can add ½ a cup of cooked quinoa or bulgur to this salad. Adding quinoa pairs well with this salad and will turn it into a meal.
- Adding grilled chicken next to the salad works well with this recipe.
- You can add chickpeas, or black beans with this salad.
- You can make it spicy and chop some fresh jalapenos.
- You can garlic to this salad. Grind 1 small clove of garlic and mix either with the tahini dressing or the salad, but keep in mind if adding garlic it's best served on the same day.
- You can drizzle extra virgin olive oil before serving.
Pro Tips and Storage
- Leftover tahini salad can be stored in the fridge for the next day. Keep in mind that once dressing is added it's best to serve the same day.
- If you use ripe tomatoes you can remove the inside to keep the salad from turning soupy.
- You can make tahini dressing one day earlier but pour over vegetables right before serving.
- Tahini dressing can last in the fridge for 3-4 days.
- I like my tahini salad a bit tangy, once you mix tahini dressing over vegetables you can adjust the taste and add more lemon juice and salt if needed.
Frequently Asked Questions
You can prepare the vegetables and the dressing beforehand, but combining them just before serving is best to prevent the salad from becoming soggy. Store the dressing separately in the refrigerator and toss it with the salad before eating.
Yes, tahini salad is generally healthy. It features fresh vegetables, which are high in vitamins, minerals, and fiber. Tahini itself is a good source of healthy fats, protein, and various nutrients such as calcium and iron.
Tahini salad can be served as a side dish or next to any fish dish. It pairs well with grilled meat, falafel sandwiches, or shawarma wrap. It can also be a great component of a mezze platter.
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More Fresh Salads
More Healthy Recipes
Tahini Salad Recipe
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 1x
- Cuisine: Palestinian/Middle Eastern
- Diet: Vegan
Description
Tahini salad is a delicious and nutritious recipe that combines fresh vegetables, cucumbers, tomatoes, and parsley with a creamy tahini-based dressing.
Ingredients
- ¼ cup tahini paste (sesame oil)
- 3-4 tablespoons of water
- 1-2 tablespoons of fresh lemon juice
- ¼ teaspoon salt
Vegetables
- 2 Persian cucumbers
- 2 Roma tomatoes
- 4 ounces finely chopped Italian parsley (half a bunch)
Instructions
- In a small bowl gradually add water over the tahini paste and stir together.
- With a small utility whisk or a spoon mix tahini and water together.
- Continue mixing until you get a creamy texture.
- Add fresh lemon juice and salt
- Give it another mix combining everything, and set it aside.
Vegetables
- Chop vegetables into small pieces, each vegetable is chopped about ¼ of an inch or smaller.
- Pick parsley leaves, wash well, rinse, and chop finely.
- Place all chopped vegetables in a large bowl.
- Pour tahini dressing over chopped vegetables.
- Mix dressing well with vegetables, adjust by adding more lemon and salt if needed.
Notes
- Leftover tahini salad can be stored in the fridge for the next day. Keep in mind that once dressing is added it's best to serve the same day.
- If you use ripe tomatoes you can remove the inside to keep the salad from turning soupy.
- You can make tahini dressing one day earlier but pour over vegetables right before serving.
- Tahini dressing can last in the fridge for 3-4 days.
- I like my tahini salad a bit tangy, once you mix tahini dressing over vegetables you can adjust the taste and add more lemon juice and salt if needed.
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