Chopped Salad with Sesame Dressing

This Chopped Salad with Sesame Dressing comes from the cookbook, An Edible Mosaic, Middle Eastern Fare with Extraordinary Flair, a beautiful labor of love by Faith Gorsky. Make this refreshing salad once and you’ll find yourself craving it often often. 
I've modified it slightly, swapping in shallot for onion and a basic garden cucumber for the English or Persian Variety.
Course Salad
Cuisine Middle Eastern
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings


  • 1/3 cup tahini no added salt
  • 1 tablespoon fresh lemon juice
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 1 large garden cucumber peeled and diced, or English or Persian variety cucumbers (no need to peel)
  • 1 large shallot minced
  • 4 medium plum tomatoes diced
  • 1 bunch fresh Italian parsley minced
  • 4 sprigs fresh mint minced
  • 4 tablespoons extra virgin olive oil


  • In a salad bowl whisk together the tahini and lemon juice until smooth. Slowly add water, whisking constantly until smooth. Whisk in salt.
  • Add all ingredients except for olive oil (cucumber through mint) and toss gently to coat evenly. Cover and refrigerate for 30 minutes to let the flavors meld.
  • When ready to serve, gently toss once more then drizzle with olive oil and, if desired, divide among 4 bowls. Serve.