Grill/Barbecue

Better than Greek Salad

March  6, 2013
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

  • Serves 4-6
Ingredients
  • 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
In This Recipe
Directions
  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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