Transport your taste buds to the vibrant streets of the Middle East with this refreshing and flavorful Jerusalem salad with tahini. Additionally, discover how easy it is to create this beloved dish at home and customize it to your liking. Join me on a culinary journey filled with aromatic spices, creamy tahini dressing, and a crunchy mix of fresh veggies. Get ready to savor the taste of the Middle East in every bite!
It was a warm summer evening in Brooklyn. My parents and I decided to try out a Middle Eastern restaurant in the neighborhood. As we walked into the restaurant, the aroma of spices and herbs enveloped us, making our stomachs growl in anticipation. Finally, we sat down and browsed through the menu, and our eyes landed on a dish called “Jerusalem salad with tahini.” We decided to try it, and it turned out to be the highlight of our meal.
The Jerusalem salad with tahini arrived at our table. It had a colorful array of finely diced cucumbers, ripe tomatoes, and bell peppers mixed with a generous amount of chopped parsley. The salad was dressed in a creamy tahini dressing, adding a nutty flavor and a creamy texture. While we were savoring each bite, we couldn’t help but notice the live belly dance performance that was taking place in the restaurant. The rhythm of the music and the swaying of the dancer’s hips added to the restaurant’s ambiance. Consequently, we felt like we were in one of the restaurants in Jerusalem.
Toward the end of the meal, I decided to take action. I mustered the courage to ask the old Israeli man sitting at the table next to ours for the Jerusalem salad with tahini recipe. He looked at me quizzically but eventually agreed to share his recipe. Consequently, I was ecstatic, as I had never tasted anything like this before. I knew I wanted to make it at home.
The ingredients for the Jerusalem salad with tahini were simple yet flavorful. Firstly, the fresh cucumbers, juicy tomatoes, and bell peppers added a refreshing crunch to the salad. Secondly, the chopped parsley added a subtle herbal note. Additionally, the tahini dressing was made from tahini paste, lemon juice, water, and salt. It added a creamy and nutty flavor to the salad. I could not wait to try making it at home.
As I made the salad at home, I found it easy to put together. I diced the cucumbers and tomatoes into small pieces and added them to a bowl with bell pepper and parsley. Then, I mixed the tahini paste, lemon juice, water, and salt to make the dressing and poured it over the salad. I combined everything and let the flavors meld together for a few minutes.
The Jerusalem salad with tahini has now become a staple in my family’s repertoire. First of all, we serve it as a side dish for grilled meats, falafel, and hummus. Additionally, we also enjoy it on its own as a light and healthy snack. Moreover, the salad is easy to make, flavorful, and refreshing, making it a perfect dish for any occasion. Lastly, it reminds us of the warm summer evening we spent in Brooklyn, surrounded by the sights and sounds of the Middle East, making it not just a dish, but a nostalgic experience.
In addition to serving the salad with grilled meats, falafel, and hummus, it also pairs well with roasted vegetables, pita bread, and tabbouleh. Not only that but recently, I have developed a fondness for drizzling the dressing over an assortment of greens and topping it with any available protein or burger! Additionally, the salad can be easily customized to one’s liking by adding more or less garlic to the dressing or by adding roasted chickpeas for an extra crunch. With so many ways to enjoy this dish, the possibilities are endless. Lastly, I am grateful to the old Israeli man who shared his recipe with me, as it has become a beloved dish in my household and a testament to the wonderful culinary traditions of the Middle East.
Here is how I created the Jerusalem salad with tahini at home.
Ingredients:
Salad:
- 3 finely diced Persian cucumbers
- 2-3 finely diced Roma or vine-ripe tomatoes
- 1 small clove of garlic (grated, optional)
- 1 finely diced bell pepper,
- ½ bunch of chopped flat-leaf parsley
Dressing:
- ½ cup tahini paste
- Juice from ½ – 1 lemon, about 3-4 tablespoons
- ½ – ¾ cup water
- Salt to taste
How to create the Jerusalem salad with tahini?
- To start, gather your ingredients and chop the veggies. You’ll need 3 Persian cucumbers, 2-3 Roma or vine ripe tomatoes, 1 yellow, red, or orange bell pepper, and 1/2 bunch of flat-leaf parsley. Finely dice the cucumbers, tomatoes, and bell pepper, and very finely chop the parsley. Optional: grate a small garlic clove and add it to the veggies.
- Gently place all the diced vegetables into a generously sized mixing bowl, and set it aside while you work on preparing the accompanying dressing. Allow the nutritious assortment of chopped veggies to rest in this vessel until you can combine them with the other ingredients.
- In a separate mixing bowl, combine 1/2 cup of tahini paste and the juice from 1/2 to 1 lemon (about 3-4 tablespoons). You’ll notice the tahini thickening and lightening in color as you mix the tahini and lemon juice.
- Gradually pour 1/2 to 3/4 cup of water into the tahini mixture while continuing to mix until you reach your desired consistency. Add salt to taste.
- Once the dressing is ready, pour it over the chopped veggies in the large mixing bowl. Mix well to combine and ensure the veggies are evenly coated with the dressing.
This salad is a great side dish for various meals. It pairs well with a falafel sandwich or can be served over fish as a light and refreshing topping. You can also enjoy it as a dressing for greens by serving it over a bed of lettuce or spinach.
Thank you for joining me on this culinary journey to create a delicious and refreshing Jerusalem salad with tahini. I hope that you enjoyed the recipe and found it easy to follow. This salad is not only healthy and flavorful, but it also transports you to the vibrant streets of the Middle East with every bite. I encourage you to customize this salad and make it a staple in your household. Thank you for your time, and happy cooking!
