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.
I've modified it slightly, swapping in shallot for onion and a basic garden cucumber for the English or Persian Variety.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 273kcal | Carbohydrates: 11g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Sodium: 313mg | Potassium: 444mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1824IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 2mg
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