This simple tahini salad is a delightful way to enjoy ripe summer tomatoes. It combines the nutty creaminess of tahini with bright Mediterranean and Middle Eastern flavors.
The chopped salad is quick and uses a handful of staple ingredients—tomatoes, cucumber, red onion and flat-leaf parsley—and takes less than 15 minutes to prepare.
What ties it all together is the creamy tahini dressing: tahini paste, lemon juice and garlic whisked with cold water to a smooth, tangy finish that elevates the salad.
Table of Contents
- Why you’ll love tahini salad
- What is tahini salad
- Ingredients and substitutes
- How to make tahini salad (step-by-step)
- Tahini salad serving suggestions
- Frequently asked questions
- Recipe card
Why you’ll love this salad
This tomato and cucumber tahini salad is refreshing and full of Mediterranean character. Juicy tomatoes, crisp cucumbers and sharp red onion are balanced by a creamy lemon-tahini dressing that brightens every bite.
Additional reasons to make it:
- Gluten-free and vegan: Naturally suitable for many diets.
- Customisable: Add other vegetables, fresh herbs, cooked grains or legumes. Roasted chickpeas make a great protein boost.
- Flavorful dressing: The tahini-lemon dressing is creamy, tangy and pairs perfectly with the vegetables.
- Quick and easy: No special equipment or hard-to-find ingredients required.
What is tahini salad?
Tahini salad is a Mediterranean and Middle Eastern-style salad of freshly chopped vegetables dressed with a tahini-based sauce. The base is similar to an Israeli or Jerusalem salad—cucumber, tomato, onion and fresh herbs—lifted by lemon, olive oil and creamy tahini for a luscious side.
Ingredients and substitutes
This salad blends crunchy vegetables, fresh herbs and a creamy tahini dressing and is easy to adapt to what you have on hand.
Israeli-style chopped salad ingredients
- Tomatoes: Roma or any ripe tomato—cube into roughly 1 cm pieces.
- Cucumber: Quarter lengthwise, scrape seeds if desired, and cube. English or Persian cucumbers both work.
- Red onion: Finely diced for a mild onion flavor. Shallots or green onions are fine alternatives.
- Fresh parsley: Finely chopped flat-leaf parsley adds bright freshness. Dill or mint can be used instead.
- Salt and black pepper: Adjust to taste.
- Extra virgin olive oil (optional): A drizzle finishes the salad, or omit for oil-free preferences.
- Aleppo pepper (optional): Adds gentle heat; substitute with chili flakes or fresh chili if preferred, or leave out.
Lemon tahini dressing
- Tahini: Use a good-quality tahini for best texture and flavor.
- Lemon juice: Fresh lemon is ideal; lime or apple cider vinegar can be used if needed.
- Cold water: Thins tahini into a smooth, pourable dressing.
- Garlic: Minced or grated for best integration; garlic powder works in a pinch.
- Ground cumin: A pinch adds earthiness but is optional.
How to make tahini salad
This chopped salad is bright, crunchy and makes a terrific Middle Eastern side. It’s fast to prepare and requires minimal effort.
Step 1: Prep the vegetables
Prepare the vegetables and add them to a large mixing bowl as you chop. Cube tomatoes to about 1 cm pieces. Quarter the cucumber lengthwise, remove seeds if preferred, and cube to match the tomatoes. Finely dice the red onion and chop the parsley. Season the vegetables with a pinch of salt and a generous grind of black pepper, then gently mix.
Step 2: Make the lemon tahini dressing
Whisk tahini, lemon juice, cold water, minced garlic and cumin in a small bowl. The mixture will seize and then loosen as you whisk—add more cold water a teaspoon at a time until the dressing is smooth but still fairly thick. Season with roughly 1/4 teaspoon salt, adjusting to taste. A thicker dressing helps keep the salad from becoming soggy; the vegetables will loosen it slightly as they release juices.
Step 3: Assemble the salad
Pour the tahini dressing over the chopped vegetables and mix well to combine. Let the salad rest for about 10 minutes if you have time so the flavors meld. Taste and adjust seasoning with more lemon or salt if needed. Transfer to a serving bowl, drizzle with olive oil if using, and finish with a pinch of Aleppo pepper flakes for heat.
Can I make the salad ahead?
The tahini sauce can be made ahead and stored in the fridge. While the salad is best eaten fresh, leftovers keep well in an airtight container for up to three days. Expect some loss of crunch as the vegetables absorb the dressing; bring refrigerated salad back to room temperature before serving to allow the flavors to revive.
Serving suggestions
This tahini salad is a versatile side that complements many dishes. Ideas:
- Pita and dips: Serve with warm pita and hummus for a simple meal.
- Falafel: A classic pairing—stuff salad and falafel into pita for sandwiches or serve alongside.
- Grains: Serve with rice or bulgur pilaf for a heartier plate.
- Mezze platter: Include it with other salads and dips as part of a mezze spread.
- Grilled mains: A bright counterpoint to grilled kebabs, baked fish, halloumi or roasted vegetables.
Frequently asked questions
Typically chopped vegetables such as tomato, cucumber and onion dressed with a tahini sauce made from sesame paste, lemon juice, garlic, water and olive oil.
Cold or room-temperature water is best when thinning tahini to make a smooth dressing.
Yes. Stir tahini thoroughly to reincorporate separated oil for a smooth texture before using.
Mix tahini with lemon juice, water and seasonings, then drizzle over greens or chopped vegetables. Enhance with garlic, maple syrup, herbs or spices to taste.
Try more recipes with tahini
Tahini is a versatile, nutty paste made from ground sesame seeds. Use good-quality jarred tahini or make your own by processing hulled sesame seeds until smooth.
- Kale Salad With Tahini Dressing
- Bulgur Wheat Salad with Tahini Herb Dressing
- Tahini Granola with Sesame, Honey & Orange
- Maple Tahini Dressing
- Harissa Hummus
Tomato Cucumber Tahini Salad
Ingredients
- 2 cups cubed tomatoes, about 4 medium Roma tomatoes
- 2 cups cubed cucumber, about 1 English cucumber
- ½ red onion, finely diced
- 1 cup flat-leaf parsley, finely chopped
- salt and black pepper
- 1 tablespoon extra virgin olive oil, to serve (optional)
- ½ teaspoon Aleppo pepper, or more to serve (optional)
Lemon tahini dressing
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons cold water
- 1 small garlic clove, minced
- pinch of ground cumin
Instructions
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In a large bowl, combine the cubed tomatoes, cucumber and red onion with ½ teaspoon salt and a generous grind of pepper.
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Whisk the lemon tahini dressing ingredients together. The mix will seize and then loosen—add salt to taste (about ¼ teaspoon) and water if needed until smooth but fairly thick.
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Pour the tahini sauce over the salad and toss to combine. Let rest 10 minutes for the flavors to meld.
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Adjust seasoning with extra lemon or salt if needed, transfer to a serving bowl, drizzle with olive oil and sprinkle Aleppo pepper if using.
Notes
- To cube the cucumber, quarter lengthwise, remove seeds if desired, and chop into cubes.
- Store leftovers in an airtight container for up to 3 days; bring to room temperature before serving.
- See the sections above for ingredient swaps, step-by-step guidance and serving ideas.
Middle Eastern-inspired salad recipes
- Kale Salad With Tahini Dressing
- Sumac Onions (Marinated Red Onion Salad)
- Kale Quinoa and Chickpea Salad with Avocado and preserved lemon dressing
- Bulgur Wheat Salad with Tahini Herb Dressing
- Roasted Cauliflower With Tahini Sauce
- Tomato Pomegranate Salad with Black Lime Onions