This simple tahini salad is another tribute to Palestine. As a Lebanese, our recipes are shared throughout the Fertile Crescent. This salad is incredible on its own, especially when paired with warm pita bread. When I make meatballs, I often use this salad as a base to be enjoyed in a warm pita bread or with rice. Unlike other salads, the sauce is not meant to be poured over the salad but rather serves as a base into which the salad ingredients are mixed. This is my go-to accompaniment for any protein or starch when I want to enhance the flavor with its nutty tahini goodness.

Ingredients:

• 1 large English cucumber, diced
• 2 ripe tomatoes, diced
• 1/2 cup chopped parsley
• 1/2 cup chopped fresh mint
• 2 tablespoons roasted sesame seeds

Dressing:

• 2 minced garlic cloves
• 5 tablespoons tahini paste
• 1 lemon (fresh juice)
• 1 lime (fresh juice)
• 1 teaspoon Aleppo pepper or 1/2 teaspoon hot paprika
• 3 tablespoons olive oil
• Salt to taste

Instructions:

1. Start by preparing the dressing. Combine the minced garlic, tahini paste, fresh lemon juice, fresh lime juice, Aleppo pepper or hot paprika, olive oil, and salt in a bowl. Mix well until smooth. If the dressing is too thick, gradually add a couple of tablespoons of cold water until it reaches a smooth consistency (not too thick but not watery either).
2. Add the diced cucumber, tomatoes, chopped parsley, chopped fresh mint, and roasted sesame seeds to the dressing mixture.
3. Gently toss all the ingredients together until well combined.
4. Serve and enjoy this flavorful tahini salad as a refreshing side dish or as a base for meatballs, paired with warm pita bread or rice.