Sure! Make the dressing first, so you can keep the veggies from oxidizing.
Dressing:
2-4 cloves of crushed garlic, to taste
2 tablespoons tahini
¼ cup lemon juice
½ cup cold water
pinch of salt, to taste
Beat by hand or use an immersion blender to combine. It should be a bit runny but still slightly viscous — liquid from the veggies will thin it after you combine them.
Salad:
diced half-peeled cucumber, recommended to remove the seedy core but not necessary
fresh tomato; grape or cherry tomatoes work best, as you can cut them in halves or quarters, but you can dice larger varietals as well
diced red onion
torn herbs; cilantro works very well, but mint or even a small amount of dill can be nice
Toss about a cup of each together, then add just enough dressing to coat everything and keep stirring until it is even. Eat with pita, on top of a sandwich like coleslaw, or just with a spoon.
Optionally, you can add other torn greens like spinach or collards; other diced produce (we like apples and bell peppers, but watermelon rinds or jicama can be fun, too); or a little unsweetened yoghurt in the dressing if you don’t care about staying vegan. Roasting the garlic is another variation, but it will make the dressing sweeter.
It takes fifteen minutes to make; if you want to make ahead for a picnic just toss the veggies with salt and lemon juice to prevent oxidation and combine with the dressing when you’re ready to serve.
That sauce looks delicious, like a hummus without the peas. I often use the same veggie base for pitas, either sprinkled with lime and za’atar for a Levantine flavor or oregano and olive oil for a Greek one.
Jerusalem salad is my favorite.
Could you please share a recipe?
Sure! Make the dressing first, so you can keep the veggies from oxidizing.
Dressing:
Beat by hand or use an immersion blender to combine. It should be a bit runny but still slightly viscous — liquid from the veggies will thin it after you combine them.
Salad:
diced half-peeled cucumber, recommended to remove the seedy core but not necessary
fresh tomato; grape or cherry tomatoes work best, as you can cut them in halves or quarters, but you can dice larger varietals as well
diced red onion
torn herbs; cilantro works very well, but mint or even a small amount of dill can be nice
Toss about a cup of each together, then add just enough dressing to coat everything and keep stirring until it is even. Eat with pita, on top of a sandwich like coleslaw, or just with a spoon.
Optionally, you can add other torn greens like spinach or collards; other diced produce (we like apples and bell peppers, but watermelon rinds or jicama can be fun, too); or a little unsweetened yoghurt in the dressing if you don’t care about staying vegan. Roasting the garlic is another variation, but it will make the dressing sweeter.
It takes fifteen minutes to make; if you want to make ahead for a picnic just toss the veggies with salt and lemon juice to prevent oxidation and combine with the dressing when you’re ready to serve.
Thank you so much!
That sauce looks delicious, like a hummus without the peas. I often use the same veggie base for pitas, either sprinkled with lime and za’atar for a Levantine flavor or oregano and olive oil for a Greek one.