Tangy Tahini and Tomato Salad
This salad is a vibrant and flavourful option, perfect for a light lunch. The creamy tahini dressing beautifully complements the sweetness of the tomatoes and the crispness of the cucumber, offering a delightful balance of textures and tastes. It's quick to assemble and deeply satisfying.
Wash and chop the tomatoes into bite-sized pieces. Place them in a large salad bowl.
Peel the cucumber and chop it into similar bite-sized pieces. Add to the bowl with the tomatoes.
Peel and finely slice or dice the red onion. Add to the bowl.
Chop the fresh parsley and add it to the vegetables in the bowl.
In a small mixing bowl, combine the tahini, lemon juice, minced garlic, and chilli garlic sauce.
Gradually whisk in 4-6 tablespoons of water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. It should be creamy but not too thick.
Season the dressing with salt and black pepper to taste, stirring well.
Pour the prepared tahini dressing over the vegetables in the salad bowl.
Gently toss the salad until all the vegetables are evenly coated with the dressing.
Serve immediately as a refreshing lunch.
For a slightly different flavour, you can add a pinch of dried mint to the dressing. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the vegetables may soften slightly.