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Israeli Chopped Salad with Tahini Lemon Dressing

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Israeli Chopped Salad with Tahini Lemon Dressing

Israel Salad with Tahini Lemon Dressing

Jessica Braider
In Israel, salads like this are everywhere-- they are even served at breakfast. Cut the tomatoes, cucumbers, and onions into small pieces for the best flavor and presentation.
Prep Time 20 mins
Total Time 20 mins
Servings 6 servings

Ingredients
  

  • 4 hard-boiled eggs chopped
  • 2 cucumbers peeled and diced into small pieces
  • 1 lb. cherry tomatoes diced into small pieces (or use 2 large tomatoes)
  • 1/2 red onion finely diced
  • 1/2 cup fresh parsley chopped
  • 2 Tbsp. tahini well stirred (or use hummus if you can’t find tahini), sesame paste
  • 1 lemon juice only, about 4 Tbsp.
  • 2 tsp. Dijon mustard use wheat/gluten-free if needed
  • 1 tsp. minced garlic (about 2 cloves)
  • 2 Tbsp. water
  • 2 tsp. honey
  • 1/4 tsp. salt
  • 1 cup pita chips broken into small pieces

Instructions
 

  • In a medium serving bowl, combine the chopped eggs, cucumbers, tomatoes, onions and parsley.
  • Hard boil the eggs, if necessary (cover them with water in a small saucepan, bring water to a boil, simmer partially covered for 10 minutes, and then transfer to an ice bath [bowl of very icy water] for a few minutes before peeling).
  • In a small bowl or large measuring cup, combine the tahini, lemon juice, mustard, garlic, water, honey and salt.
  • Toss the salad with the dressing (you might not need all of the dressing) and pita chips, and serve it immediately. (You can make the salad and dressing up to 4 hours in advance but don’t combine them until you are ready to serve). Season the salad with black pepper, if desired.

Notes

Do Ahead or Delegate: Cook, chop, and refrigerate the eggs, peel and dice the cucumbers, dice the tomatoes and the onion, chop the parsley, juice the lemon, peel the garlic, prepare and refrigerate the dressing, or fully assemble the salad and the dressing and refrigerate them separately.
Scramble Flavor Booster: Add olives or tuna to the salad.
Tip: Have you ever noticed that the yolks of some hard-boiled eggs have a greenish tint? It’s harmless and is due to a chemical reaction between sulfur in the egg white and the iron in the yolk.  You can minimize its occurrence by keeping the cooking time of the eggs to the bare minimum and quickly submerging them in an ice bath after cooking.
Nutritional Information Per Serving (% based upon daily values): Calories 135, Total Fat: 7g, 10.5%; Saturated Fat: 2g, 7.5%; Cholesterol: 142mg, 47%; Sodium: 231mg, 10.5%; Total Carbohydrate: 13g, 4.5%; Dietary Fiber: 2g, 9%; Sugar: 6g; Protein: 7g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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