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Author Notes: this salad combines all the things i love about greek salad without being oily and thick. since we make hummus at home, i usually have a jar of tahinni hanging out in the fridge next to the peanut butter. this salad is refreshing, tangy, and nutty. i like to serve it along side chicken or fish in the sumer time when tomatoes are at their peak. —fatgirleating
- 1 medium cucumber (english if you can get it)
- 1 basket of grape or cherry tommatoes
- 1 shallott (or 1/4 of a red onion)
- 2 tablespoons tahinni
- 1/2 a lemon juiced (or more if you like it really sour)
- olive oil, about as much oil as juice or a little over
- 1 sprig fresh rosemary
- salt and pepper to taste
- cut the shallot in half lengthwise and then into very thin slices. toss with the lemon juice to mellow out for a few minutes.
- if you bought a standard hot house cucumber, peel it. i prefer the english cucumbers as the seeds are less watery and the skin is yummy. slice the cucumber into rounds about 1/8th an inch thinck
- cut the tomatoes in half (or quarters for bigger cherry tomatoes)
- finly chop the rosemary with a sharp kife or kitchen sheers.
- combine oil, lemon juice, shalotts, tahinin and rosemary in a bowl then toss with the cucumbers and tomatoes. salt and pepper to taste.
- This recipe was entered in the contest for Your Best Cheap Feast
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