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Fresh Tahini Israeli Salad – Best Easy Summer Veggie Recipe

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This Fresh Tahini Israeli Salad with Crunchy Summer Veggies is a quick, no-cook salad perfect for hot days. It combines cool, crunchy vegetables with a creamy, nutty tahini dressing for a refreshing and satisfying meal.

Ingredients

Scale
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved or quartered
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup tahini, well-stirred
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2–3 tablespoons cold water
  • Black pepper, to taste

Instructions

  1. Wash and dry all produce. Dice the English cucumber into small, bite-sized cubes (about 1/4 to 1/2 inch). Halve or quarter the cherry tomatoes. Dice the red bell pepper into pieces the same size as the cucumber. Finely dice the red onion. Chop the fresh parsley, including the tender stems.
  2. Place all chopped vegetables and parsley into a large mixing bowl. Gently toss together.
  3. In a small bowl or jar, combine 1/4 cup tahini, 3 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 small clove minced garlic, 1/4 teaspoon ground cumin, and 1/4 teaspoon salt. Add 2 to 3 tablespoons cold water, starting with 2.
  4. Whisk everything together until smooth and creamy. If too thick, add another tablespoon of water. If too thin, add more tahini. Adjust salt or lemon juice to taste.
  5. Pour the tahini dressing over the chopped vegetables. Start with about three-quarters of the dressing and toss well. Add more if desired.
  6. Add a few cracks of black pepper and a tiny pinch more salt if needed. Toss again until every piece is lightly coated.
  7. Optional: Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.
  8. Transfer to a serving platter or individual bowls. Garnish with extra chopped parsley or a sprinkle of sumac if desired. Serve immediately.

Notes

For best texture, keep vegetables cold and dress just before serving. If tahini is too thick, add more water. For a protein boost, add chickpeas, feta, or grilled chicken. Store dressing separately for leftovers.

Nutrition

Keywords: Israeli salad, tahini salad, summer salad, vegan salad, gluten-free salad, no-cook recipe, easy salad, healthy salad

Find it online: https://chloeplate.com/fresh-tahini-israeli-salad-best-easy-summer-veggie-recipe/