Tomato Salad With Turkish Tahini Dressing Recipes

TOMATO SALAD WITH TURKISH TAHINI DRESSING

Steps:

• Arrange the sliced tomatoes on a platter.
• Mix together the tahini, water and lemon juice. Combine the garlic with 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Stir into the tahini mixture. Add the cumin, then salt and pepper (or Aleppo pepper) to taste. Thin out with water if the dressing is too thick to pour. Drizzle over the sliced tomatoes, sprinkle on the parsley and serve.

EASY GREEK PASTA SALAD WITH TAHINI DRESSING

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, tahini, lemon juice and water.
• Drain pasta; rinse with cold water. Shake to drain well.
• Add drained pasta, tomatoes, cucumber, arugula and chick peas to tahini dressing mixture. Measure out and reserve 2 tablespoons feta cheese. Add remaining feta cheese to pasta; toss to combine. Sprinkle with reserved feta cheese. Serve immediately, or cover and refrigerate until ready to serve.

TASTEFUL TAHINI SALAD DRESSING

Steps:

• Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.

TOMATO SALAD WITH TAHINI SAUCE (MIDDLE EAST, PALESTINE)

Steps:

• Wash and dice tomatoes. You can leave the skin on the cucumber if you prefer, it adds a little color and crunch. Dice the cucumber as well.
• Mix the tahini with garlic, lemon juice,salt, and pepper. You can add a little water to make a thick sauce.
• Add the tahini mix with the tomatoes and cucumbers and mix well.
• Pour olive oil over salad and garnish with dried mint.

CUCUMBER TOMATO TAHINI SALAD

Steps:

• For the dressing, make my lime tahini sauce recipe by blending tahini paste, lime juice, water, kosher salt together, then stir in a good cup of parsley. You can do this one night ahead of time and save it covered in the fridge. (If the tahini sauce becomes thicker as it sits in the fridge, you can stir in more lime juice or water to loosen it).
• To make the salad, in a medium mixing bowl, combine the tahini sauce with the diced cucumbers, tomatoes, and jalapeno. Add the Aleppo-style pepper, if using. Mix well. Taste and add salt to your liking. And if needed, add more lime juice.

PITA SALAD WITH TAHINI DRESSING

Steps:

• For the salad: Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering. Fry the pita pieces until lightly browned, 30 to 60 seconds on each side. Transfer to a paper towel and immediately sprinkle lightly with salt.
• In a large bowl, combine the pita chips with the spinach, mint, tomatoes, radishes, cucumber and onions. Season with a few turns of black pepper and salt to taste.
• For the tahini dressing: Whisk together the tahini, lemon juice, sumac, salt, garlic and 1/4 cup water, stirring until thickened. Drizzle half of the dressing over the salad and toss. Serve with the remaining dressing on the side.

CUCUMBER AND TOMATO SALAD WITH TAHINI DRESSING

Steps:

• Combine cucumber, tomatoes, and mint in a large bowl; season with salt and pepper. Gently toss.
• Divide salad among four plates, and drizzle with Tahini Dressing. Serve immediately.

TOMATO AND ONION SALAD WITH TAHINI DRESSING

Steps:

• Soak onion in salted cold water while preparing other ingredients, about 30 minutes. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.
• Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve.

VEGAN POTATO SALAD WITH TAHINI

Steps:

• Place the potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over high heat and cook until potatoes are just tender, 10 to 15 minutes, depending on the kind of potato. Drain very well.
• Heat the broiler. Arrange 1 bunch scallions on a sheet pan. Thinly slice the other bunch, reserving the slices for serving.
• Season the whole scallions in the pan with salt and pepper, and very lightly drizzle with olive oil. Broil until charred, tossing occasionally, for 3 to 7 minutes. Transfer to a cutting board to cool. Coarsely chop scallions and set aside.
• In a large bowl, whisk together lemon juice, garlic, cumin and a large pinch of salt. Let sit for 1 minute to mellow the garlic and dissolve the salt. Whisk in tahini, then gradually add ice water, 1 tablespoon at a time (about 3 to 6 tablespoons total), until the sauce thickens and is smooth enough to drizzle. The sauce can take 30 seconds to 1 minute to thicken so keep whisking; if it gets too thick, thin it down with a little more water. Taste and add more lemon juice and salt if needed.
• Transfer hot potatoes and charred scallions to bowl with tahini dressing. Drizzle in the remaining 1/3 cup olive oil and toss until potatoes are well coated. Taste and add more salt and lemon juice if needed.
• Let cool to room temperature for at least an hour before serving, or refrigerate for up to 24 hours. The potatoes will absorb the dressing as they sit. Just before serving, taste and add more salt or lemon juice if needed, and toss with the raw scallion slices and herbs.

LENTIL SALAD WITH TAHINI DRESSING

Steps:

• Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
• Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

TAHINI DRESSING OVER MEDITERRANEAN SALAD

Steps:

• Mix dressing ingredients together in a bowl.If you would like a little sweetness, add the brown sugar. But try it without first. If the sauce is too thick, you may thin with a little water or lemon juice.
• Slice vegetables for salad. Add chickpeas. Place on plate, salt and pepper to taste, but remember the dressing is full of flavor! Sprinkle feta cheese over the top.
• Add the dressing and enjoy! The dressing is also good over felafels, vegs., and grains.
• If taking on a picnic, pack the salad and the dressing separately. Mix together when serving.