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
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Ingredients
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1
medium cucumber (english if you can get it)
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1
basket of grape or cherry tommatoes
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1
shallott (or 1/4 of a red onion)
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2 tablespoons
tahinni
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1/2 a lemon juiced (or more if you like it really sour)
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olive oil, about as much oil as juice or a little over
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1 sprig
fresh rosemary
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salt and pepper to taste
Directions
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cut the shallot in half lengthwise and then into very thin slices. toss with the lemon juice to mellow out for a few minutes.
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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
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cut the tomatoes in half (or quarters for bigger cherry tomatoes)
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finly chop the rosemary with a sharp kife or kitchen sheers.
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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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