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Pull together this lively mix of cucumber and tomato tossed in homemade tahini sauce in just a quarter of an hour. It's my go-to whenever we're having kabobs or falafel. The from-scratch tahini dressing blends everything together and gives even the simplest dinners a bright, nutty kick.
Honestly, the first night I tossed this together for my family, dinner wasn't the same without it afterward. Now every time we do Middle Eastern eats, everyone looks for this bowl on the table.
Colorful Ingredients
- Lime tahini sauce: This is the star. Tahini paste mixed with lime juice, salt, cold water, and loads of parsley for a punchy, creamy effect. High-quality tahini made from just sesame seeds is best.
- Lime juice: A little extra right at the end really perks everything up. For more juice, roll your lime on the counter first.
- Kosher salt: Helps tie together flavors and cuts the richness of tahini. Flaky salt adds crunch if that's your thing.
- Aleppo pepper: Brings gentle warmth that won't overpower everything. If you can't find it, try sweet paprika.
- Jalapeno pepper: Provides mild spicy bite. Use firm, shiny peppers and chop small. Take out the seeds if you want less heat.
- Vine ripe tomatoes: Choose heavy, slightly tender tomatoes for a burst of sweetness and juice. The juicier, the better.
- English cucumber: Crisp and seedless, small pieces stay extra crunchy. Choose ones with tight, firm skin.
Simple How-To Steps
- Chill or Serve:
- Dive in right after mixing if you want. But even better, let it hang out in the fridge for about fifteen minutes so flavors get cozy. If you made it earlier, just stir before serving.
- Season and Adjust:
- Toss in kosher salt and your pepper of choice. Taste, add more lime if it seems flat. Mix again gently.
- Combine Salad Ingredients:
- Throw diced cucumbers, tomatoes, and jalapeno in a bowl, then fold in tahini sauce. Use a big spoon or spatula to get everything coated and glossy.
- Prepare the Vegetables:
- Chop up those cucumbers and tomatoes nice and even. Scoop out extra seeds or juice from the tomatoes so the salad isn't watery. Mince jalapeno fine and ditch seeds for less fire if you want.
- Make the Tahini Dressing:
- In a bowl, stir up tahini paste with fresh lime juice, some cold water, and a big pinch of salt. Keep whisking until smooth. The sauce can thicken while sitting, so thin it out later if you need to. Finish with a pile of chopped parsley mixed in.
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Keeping It Fresh
Keeping It Fresh
Put your leftovers in a sealed container in the fridge and they’ll still taste great four days later. If the tahini gets thick, just splash in some water or lime to loosen it before eating. If you prep ahead, keep sauce and veggies apart until you eat.
Easy Swaps
If you can’t track down Aleppo pepper, use smoky paprika or a touch of regular chili flakes instead. For bold flavor, pick tahini from a Middle Eastern or Mediterranean shop. If you’re low on lime, lemon juice gives a tangy vibe too.
Serving Ideas
Awesome with grilled chicken or falafel. Scoop with pita, pile onto grain bowls, or turn into party bites on crostini or tucked inside lettuce leaves.
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Tradition & Variations
It’s pretty common to spot tahini salads like this in Middle Eastern homes. Folks mix it up based on family habits—sometimes tossing in scallions or mint, or keeping it basic. What’s great is how easily it welcomes your personal touch.
Recipe FAQs
- → How do I store leftovers?
Pop the salad into a container with a tight-fitting lid and stick it in the fridge. It's best eaten within four days to stay fresh and crunchy.
- → Can other herbs stand in for parsley?
Sure thing! Try some fresh mint or cilantro instead. Just use the amount you like and taste as you go.
- → How spicy will this be, and how do I fix that?
Take out the jalapeno seeds or skip the pepper to keep things milder. Want more heat? Sprinkle in extra Aleppo pepper.
- → Can I mix up the tahini sauce a day early?
You bet! Whip up the tahini dressing ahead of time, cover it, and put it in the fridge. If it thickens up, stir in a splash of lime or water and you're good.
- → What can I eat this with?
Scoop it up with pita, serve with kabobs or falafel, or just snack on it as a fresh starter.