Tomato Salad With Turkish Tahini Dressing

By Martha Rose Shulman

Tomato Salad With Turkish Tahini Dressing
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
4(93)
Comments
Read comments

If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.

Featured in: Tahini: The Taste of Healthy Middle Eastern Cuisine

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves four to six (the recipe makes about ⅔ cup dressing)
  • 1½pounds tomatoes, or a mixture of red and green tomatoes, cored and sliced
  • 4tablespoons sesame tahini
  • ⅓cup water
  • 2tablespoons freshly squeezed lemon juice
  • 1 to 2garlic cloves
  • Salt to taste
  • ½teaspoon cumin seeds, lightly toasted and ground
  • Freshly ground pepper or Aleppo pepper to taste
  • 1 to 2tablespoons chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

101 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 344 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Arrange the sliced tomatoes on a platter.

  2. Step 2

    Mix together the tahini, water and lemon juice. Combine the garlic with ¼ teaspoon salt in a mortar and pestle, and mash to a paste. Stir into the tahini mixture. Add the cumin, then salt and pepper (or Aleppo pepper) to taste. Thin out with water if the dressing is too thick to pour. Drizzle over the sliced tomatoes, sprinkle on the parsley and serve.

Tip
  • Advance preparation: The dressing will be good for a couple of days in the refrigerator, but it will thicken and become more pungent. Thin out with water as desired.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5
93 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Ellen

Terrific sauce for a raw vegetable salad -- tomatoes, cucumbers, radishes and onion, for instance. Or add to a sandwich in a pita.

Yvette

Tasty. Made with new squeeze bottle tahini. Made it easier but it was thinner than regular tahini so should start with less water.

Mary Richter

It was too watered down because I used Trader Joe's tahini which is very creamy. Next time I'll use more tahini and less water or another more concentrated brand of tahini. I liked the taste.

H.E.

The dressing is beyond delicious! Worth the time to toast and bring the cumin seeds.

Chantel

I agree with the others, the tahini needs way less water and more lemon or garlic. I did use some crusty bread to sop up the wet dressing and it was really good!

Kathryn

Not strong enough, instead of water, use lemon juice to thin it? More Garlic?

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.