Cucumber Tomato Tahini (Printable Version)
Herby tahini clings to fresh cucumbers and tomatoes, creating a punchy, zesty Mediterranean mix you'll crave.
# Everything You’ll Need:
→ Dressing
01 -
30 g fresh flat-leaf parsley, chopped fine
02 -
2 g kosher salt
03 -
120 ml tahini paste
04 -
60 ml cold water, add more if you need
05 -
60 ml lime juice, squeezed fresh
→ Salad
06 -
More lime juice if you want extra zip
07 -
1 g kosher salt (taste and add more if you want)
08 -
0.5 g Aleppo pepper (skip if you don’t want heat)
09 -
1 small jalapeño, seeded for less spice and chopped up fine
10 -
1 to 2 juicy tomatoes, chopped into small cubes
11 -
1/2 large English cucumber, take seeds out and chop into 1 cm cubes
# Steps to Cook:
01 -
Dust some Aleppo pepper over the top if you want a kick. Check the taste and add more salt or lime juice till you like it. You can serve this cold out of the fridge or just let it sit out to get to room temp.
02 -
Grab a mixing bowl. Drop in those chopped jalapeños, tomatoes, and cucumbers. Pour in your tahini dressing and stir it all up so everything’s covered.
03 -
Mix your tahini, lime juice, water, and salt together in a bowl until it’s nice and smooth. Add in the parsley and stir again so it’s even. If you made this early and it got thick, add a splash of water or lime juice to thin it out.
# Extra Suggestions:
01 -
Leftovers will keep for about 4 days in the fridge if you use a container that snaps shut tight.