This simple tahini salad is a bright, easy way to enjoy peak-season tomatoes. It combines the nutty, creamy notes of tahini with fresh Mediterranean and Middle Eastern flavours for a light, refreshing side or light main.
The chopped salad uses just a handful of staple ingredients — tomatoes, cucumber, red onion and flat-leaf parsley — and comes together in less than 15 minutes.
The finishing touch is a silky lemon-tahini dressing made from tahini paste, lemon juice, garlic and cold water. The dressing is creamy and tangy and lifts the simple salad into something deliciously moreish.
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 a crisp, flavourful dish that highlights ripe summer produce. Juicy tomatoes, crunchy cucumber and sharp red onion are balanced by a lemony tahini dressing and a scatter of fresh parsley.
Key reasons to make it:
- Vegan and naturally gluten-free: No dairy or gluten is required — suitable for many diets.
- Customisable: Add cooked grains, herbs, legumes or roasted vegetables to make it heartier.
- Rich dressing: Tahini lends creaminess without dairy and pairs perfectly with lemon and garlic.
- Quick to prepare: Minimal chopping and no special equipment — ready in about 15 minutes.
What is tahini salad?
Tahini salad refers to a chopped-vegetable salad dressed in a tahini-based sauce. It draws on Mediterranean and Middle Eastern traditions, often built on an Israeli or Jerusalem-style salad base of tomato, cucumber and onion.
A simple drizzle of olive oil, fresh lemon juice and tahini turns the raw vegetables into a satisfying, creamy side.
Ingredients and substitutes
This Jerusalem-style salad blends crunchy vegetables, fresh herbs and a creamy tahini dressing. The recipe is flexible — swap ingredients to suit what you have on hand.
Israeli-style chopped salad ingredients
- Tomatoes: Roma or salad tomatoes work well. Use firm, ripe tomatoes and cut them into even cubes.
- Cucumber: English or Persian cucumbers are ideal. Quarter lengthwise, scoop seeds if watery, then cube to match the tomato size.
- Red onion: Finely diced for a mild bite. Shallots or spring onions also work if you prefer a gentler flavour.
- Flat-leaf parsley: Finely chopped to add freshness. Dill or mint are good alternatives for a different herbal note.
- Salt and black pepper: Season to taste; kosher or sea salt works well.
- Extra virgin olive oil (optional): A drizzle at the end adds richness, or omit for an oil-free version.
- Aleppo pepper (optional): A pinch of Aleppo or crushed red pepper adds warm, fruity heat. Use chilli flakes or fresh chilli if preferred.
Lemon tahini dressing
- Tahini: Choose a good-quality, smooth tahini paste.
- Lemon juice: Freshly squeezed for the brightest flavour; lime is an acceptable swap.
- Cold water: Adds body and thins tahini into a glossy, pourable dressing.
- Garlic: Minced or grated for a clean garlic flavour. Garlic powder can be used if needed.
- Ground cumin (optional): A small pinch adds warmth and depth.
How to make tahini salad
This chopped salad is fresh and easy and works as a side for many meals. The steps are straightforward: prep, whisk the dressing and combine.
It’s a great make-ahead dressing to keep on hand and a fast salad when tomatoes are in season.
Step 1: Prep the vegetables
Place a large mixing bowl on your work surface. Cube tomatoes to roughly 1 cm pieces. Quarter the cucumber, scoop out seeds if they are watery and cut into cubes about the same size as the tomatoes. Finely dice the red onion and chop the parsley.
Toss the vegetables gently in the bowl and season with a pinch of salt and a few grinds 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 thicken and then loosen as you whisk; add more cold water a teaspoon at a time until you reach a smooth, thick but pourable consistency.
Season with about 1/4 teaspoon salt, then taste and adjust. The dressing should be thick enough to cling to the vegetables so the salad stays crisp.
Step 3: Assemble the salad
Pour the tahini dressing over the chopped vegetables and toss gently to coat. Let the salad sit for about 10 minutes if you can — this helps the flavours meld. Taste and adjust salt or lemon as needed.
Transfer to a serving bowl, drizzle with a little olive oil if desired and finish with a pinch of Aleppo or crushed red pepper for warmth.
Can I make the salad ahead?
You can make the tahini dressing ahead and store it in the fridge for several days — it’s handy to have on hand. The salad itself is best served fresh, but leftovers can be refrigerated in an airtight container for up to three days.
Note: refrigerated vegetables will release moisture and soften. The dressing often thickens in the fridge, so give it a stir and bring the salad back to room temperature before serving for the best texture.
Serving suggestions
This tahini salad is versatile — it works as part of a casual lunch, a mezze spread or as a side to grilled proteins. Ideas to try:
- Pita and dips: Serve with warm pita and hummus for a simple, satisfying meal.
- With falafel: Scoop the salad into a pita with falafel for a fresh sandwich filling.
- Grains: Pair with rice, bulgur or barley pilaf to make the meal heartier.
- Mezze platter: Combine with other small dishes — roasted vegetables, labneh or muhammara — for a varied spread.
- Grilled mains: A bright counterpoint to grilled kebabs, fish or roasted vegetables.
Frequently asked questions
A tahini salad is usually made from chopped fresh vegetables such as tomatoes, cucumber and onion, dressed with tahini paste blended with lemon juice, garlic, water and olive oil.
Cold or room-temperature water is best when thinning tahini for dressings — it helps achieve a smooth, creamy texture.
Yes. Tahini separates in the jar, so stir the oil back into the paste for a consistent texture before measuring.
Mix tahini with lemon juice, a little water, garlic and salt to make a creamy dressing. Drizzle over greens or chopped vegetables and toss to coat.
Try more recipes with tahini
Tahini is a versatile, nutty paste made from sesame seeds. Use it in dressings, dips, granola and more.
- Kale salad with tahini dressing
- Bulgur wheat salad with tahini herb dressing
- Tahini granola with sesame and orange
- Maple tahini dressing
- Harissa hummus
Tomato Cucumber Tahini Salad
Ingredients
- 2 cups cubed tomatoes (about 4 medium Roma)
- 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 flakes, or to taste (optional)
Lemon tahini dressing
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons cold water (more as needed)
- 1 small garlic clove, minced
- Pinch of ground cumin (optional)
- Salt to taste (about ¼ teaspoon)
Instructions
- In a large bowl, combine the cubed tomatoes, cucumber and red onion. Add about ½ teaspoon salt and a generous grind of black pepper, then toss gently.
- Whisk together tahini, lemon juice, cold water, minced garlic and cumin in a small bowl. The mixture will thicken and then loosen — add cold water a little at a time until it becomes smooth and pourable. Season with salt.
- Pour the tahini dressing over the chopped vegetables and mix well to combine. Let the salad rest for about 10 minutes so flavours can meld.
- Taste and 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 finish.
Notes
- To cube the cucumber: quarter lengthwise, scrape the seeds if they are watery, then cut into cubes to match the tomatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.
Middle Eastern-inspired salad recipes
- Kale Salad With Tahini Dressing
- Sumac Onions (Marinated Red Onion Salad)
- Kale Quinoa and Chickpea Salad with preserved lemon dressing
- Bulgur Wheat Salad with Tahini Herb Dressing
- Roasted Cauliflower with Tahini Sauce
- Tomato Pomegranate Salad with pickled onion