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.
1largegarden cucumberpeeled and diced, or English or Persian variety cucumbers (no need to peel)
1largeshallotminced
4mediumplum tomatoesdiced
1bunchfresh Italian parsleyminced
4sprigsfresh mintminced
4tablespoonsextra 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.