This simple tahini salad is the ideal way to enjoy ripe summer tomatoes. It brings together the nutty, zesty and refreshing flavours of the Mediterranean and the Middle East.
The chopped salad is quick to make and uses a handful of everyday ingredients: tomatoes, cucumber, red onion and flat-leaf parsley. It comes together in under 15 minutes.
The star is the creamy tahini dressing — a blend of tahini paste, lemon juice and garlic that adds tang and richness and lifts this salad from simple to memorable.
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 bright, refreshing and full of Mediterranean flavour: juicy tomatoes, crisp cucumber and sharp red onion all coated in a creamy lemon-tahini dressing.
Reasons to make it:
- Gluten-free and vegan: Naturally suitable for both diets, making it an easy crowd-pleaser.
- Customisable: Add extra vegetables, herbs, grains or legumes. Roast chickpeas or add cooked grains for a heartier meal.
- Delicious dressing: The lemon-tahini dressing is creamy, tangy and pairs perfectly with fresh vegetables.
- Quick and easy: No special equipment is needed — just chop, whisk and toss.
What is tahini salad?
Tahini salad is a Mediterranean and Middle Eastern-style salad featuring freshly chopped vegetables dressed in tahini-based sauce. Think of an Israeli- or Jerusalem-style chopped salad — cucumbers, tomatoes and onions — brightened with lemon, olive oil and a rich tahini dressing.
Ingredients and substitutes
This Jerusalem-style salad balances crunchy vegetables, fresh herbs and a silky tahini dressing. It’s flexible, so swap or add ingredients to suit your pantry and taste.
Israeli-style chopped salad ingredients
- Tomatoes: Roma tomatoes are fleshy and reliable, but any ripe tomato or small cherry tomatoes work.
- Cucumber: English or Persian cucumbers are easy to cube; quarter lengthwise and scoop out seeds if desired.
- Red onion: Adds mild sharpness and colour. Substitute white onion, shallot or green onion if preferred.
- Fresh parsley: Finely chopped flat-leaf parsley adds brightness. Dill or mint are good alternatives.
- Salt and black pepper: Season to taste — kosher or sea salt works well.
- Extra virgin olive oil (optional): A finishing drizzle enhances flavour but can be omitted for an oil-free version.
- Aleppo pepper (optional): For gentle heat and fruity warmth; replace with chilli flakes or fresh chilli, or omit.
Lemon tahini dressing
- Tahini: Use good-quality tahini for the smoothest texture.
- Lemon juice: Freshly squeezed is best; lime or a splash of apple cider vinegar can substitute.
- Cold water: Gradually thinned into the tahini to create a creamy, pourable dressing.
- Garlic: Minced or grated for a clean garlic flavour; garlic powder can be used sparingly.
- Ground cumin: A pinch adds warmth but is optional.
How to make tahini salad
This chopped tahini salad is a vibrant Middle Eastern side that pairs with many dishes. Best of all, it’s fast and simple to prepare.
Step 1: Prep the vegetables
Chop the tomatoes into roughly 1 cm cubes. Quarter the cucumber lengthwise, remove seeds if you like, and cube to match the tomatoes. Finely dice the red onion and chop the parsley. Combine the vegetables in a large bowl and season with a pinch of salt and a grind of black pepper.
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 — keep whisking and add more cold water a little at a time until you achieve a smooth, thick but pourable sauce. Season with salt (about 1/4 teaspoon to start) and adjust to taste.
Step 3: Assemble the salad
Pour the tahini dressing over the vegetables and toss to combine. Let the salad rest for about 10 minutes to let the flavours meld. Taste and adjust seasoning with more lemon or salt if needed. Transfer to a serving bowl, drizzle with a little olive oil if using, and finish with Aleppo pepper or chilli flakes for heat.
Can I make the salad ahead?
You can make the lemon tahini dressing ahead of time and store it in the refrigerator. The salad itself is best fresh, but leftovers will keep in an airtight container for up to three days. Vegetables may soften slightly in the fridge; bring the salad to room temperature before serving and stir to loosen the dressing if it has thickened.
Serving suggestions
This Middle Eastern tahini salad is versatile and pairs well with many dishes. Ideas:
- Pita and dips: Serve with warm pita and hummus for an easy lunch or mezze.
- Falafel: Add to falafel wraps or plates for freshness and creaminess.
- Grains: Serve alongside rice, bulgur or barley pilafs to balance richer mains.
- Mezze platter: Include it on a mezze spread with other salads, roasted vegetables and dips.
- Grilled mains: A fresh foil to grilled kebabs, fish, halloumi or tofu.
Frequently asked questions
Tahini salad is usually made from chopped vegetables such as tomato, cucumber and onion dressed with a tahini-based sauce of ground sesame paste, lemon juice, garlic, olive oil and water.
Use cold or room-temperature water when thinning tahini for dressings; it helps achieve a smooth, creamy texture.
Yes. Tahini often separates in the jar, so stir the oil back into the paste for an even, creamy consistency before measuring.
Whisk tahini with lemon juice, water and seasoning to make a dressing. Drizzle over greens or chopped vegetables and add extras like 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 it in dressings, dips and baked goods. Look for plain tahini made from sesame seeds only, or make your own at home.
- 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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Combine cubed tomato, cucumber and red onion in a large salad bowl. Season with ½ teaspoon salt and a generous grind of pepper.
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Whisk the lemon tahini dressing ingredients in a small bowl. The mixture will seize, then loosen; continue whisking and add water to reach a smooth, thick consistency. Season with about ¼ teaspoon salt, or to taste.
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Pour the tahini sauce over the salad and mix well. Let sit 10 minutes to allow flavours to meld.
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Adjust seasoning with more lemon or salt if needed. Transfer to a serving bowl, drizzle with olive oil if using, and sprinkle Aleppo pepper flakes to serve.
Notes
- To cube cucumber: quarter lengthwise, remove seeds if desired, then dice into cubes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring back 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