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Jerusalem Salad (Salata Kudsiyeh)

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“Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.
  2. In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.
  3. Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.

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