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 servings

Calories 273kcal

Author Marissa Stevens

Ingredients

⅓ cup tahini no added salt
1 tablespoon fresh lemon juice
⅓ cup water
½ 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