Better than Greek Salad

March  6, 2013
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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
  1. cut the shallot in half lengthwise and then into very thin slices. toss with the lemon juice to mellow out for a few minutes.
  2. 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
  3. cut the tomatoes in half (or quarters for bigger cherry tomatoes)
  4. finly chop the rosemary with a sharp kife or kitchen sheers.
  5. combine oil, lemon juice, shalotts, tahinin and rosemary in a bowl then toss with the cucumbers and tomatoes. salt and pepper to taste.
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  • fatgirleating
  • Juliebell

3 Reviews

Juliebell April 2, 2013
The amount of oil, olive? Is missing from the ingredients.
fatgirleating April 2, 2013
so it is. yes, olive oil and i usually use roughly the same amount of oil as lemon juice, or a little more. that way the tahini acts as an emulsifier and you get a yummy earthy, salty, sour, toasty, herbal dressing that lightly coats all the veggies.
fatgirleating April 2, 2013
and fixed! thanks!