Israeli Salad with Tahini Lemon Dressing
In Israel, salads like this are everywhere-- they are even served at breakfast. Cut the tomatoes, cucumbers, and onions into small pieces for the best flavor and presentation.
Ingredients
- 4 hard-boiled eggs chopped
- 2 cucumbers peeled and diced into small pieces
- 1 lb. cherry tomatoes diced into small pieces (or use 2 large tomatoes)
- 1/2 red onion finely diced
- 1/2 cup fresh parsley chopped
- 2 Tbsp. tahini well stirred (or use hummus if you can’t find tahini), sesame paste
- 1 lemon juice only, about 4 Tbsp.
- 2 tsp. Dijon mustard use wheat/gluten-free if needed
- 1 tsp. garlic minced, about 2 cloves
- 2 Tbsp. water
- 2 tsp. honey
- 1/4 tsp. salt
- 1 cup pita chips broken into small pieces
Instructions
- In a medium serving bowl, combine the chopped eggs, cucumbers, tomatoes, onions and parsley.
- Hard boil the eggs, if necessary (cover them with water in a small saucepan, bring water to a boil, simmer partially covered for 10 minutes, and then transfer to an ice bath [bowl of very icy water] for a few minutes before peeling).
- In a small bowl or large measuring cup, combine the tahini, lemon juice, mustard, garlic, water, honey and salt.
- Toss the salad with the dressing (you might not need all of the dressing) and pita chips, and serve it immediately. (You can make the salad and dressing up to 4 hours in advance but don’t combine them until you are ready to serve). Season the salad with black pepper, if desired.
Notes
Do Ahead or Delegate: Cook, chop, and refrigerate the eggs, peel and dice the cucumbers, dice the tomatoes and the onion, chop the parsley, juice the lemon, peel the garlic, prepare and refrigerate the dressing, or fully assemble the salad and the dressing and refrigerate them separately.
Scramble Flavor Booster: Add olives or tuna to the salad.
Tip: Have you ever noticed that the yolks of some hard-boiled eggs have a greenish tint? It’s harmless and is due to a chemical reaction between sulfur in the egg white and the iron in the yolk. You can minimize its occurrence by keeping the cooking time of the eggs to the bare minimum and quickly submerging them in an ice bath after cooking.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 153kcalCarbohydrates: 16gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 124mgSodium: 209mgPotassium: 446mgFiber: 3gSugar: 6gVitamin A: 1045IUVitamin C: 38mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!
Homemade Salad Dressing: 10 Recipes for Delicious, Easy Dressings
Tuesday 30th of March 2021
[…] Love tahini dressings? Then you’ll definitely enjoy this award-winning Israeli Salad with Tahini-Lemon Dressing. […]
How to Make The Perfect Salad (Or at Least a Really Great One!)
Monday 10th of August 2020
[…] Israeli Salad with Tahini Lemon Dressing: Based on a traditional salad you can find in many restaurants and homes in Israel, this salad is crunchy, creamy (thanks to the tahini dressing, and full of protein. […]
Homemade Salad Dressing: 10 Recipes for Delicious, Easy Dressings
Saturday 28th of March 2020
[…] Tahini-Lemon Dressing: 2 Tbsp. tahini (sesame paste) well stirred, or use hummus if you can’t find tahini, 1 lemon, juice only, about 1/4 cup, 2 tsp. Dijon mustard, 1 tsp. minced garlic, (about 2 cloves), 2 Tbsp. water, 2 tsp. honey, 1/4 tsp. salt (You might enjoy this award-winning Israeli Salad with Tahini-Lemon Dressing) […]