Looking for a refreshing and nutritious meal that’s bursting with Mediterranean flavors? This Greek Salad with Lemon Tahini Dressing brings together crisp vegetables, briny olives, and a creamy, tangy dressing that’ll make your taste buds dance. I love how this salad combines traditional Greek ingredients with a Middle Eastern twist, creating a unique and satisfying dish that works perfectly as a main course or a stunning side.
Ingredients
For the salad:
- 2 large cucumbers, diced
- 4 ripe tomatoes, cut into wedges
- 1 red onion, thinly sliced
- 1 green bell pepper, chopped
- 1 cup Kalamata olives, pitted
- 8 ounces feta cheese, cubed
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 3-4 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Lemon Tahini Dressing:
Instructions
- Start by making the dressing. In a medium bowl, whisk together tahini and lemon juice (it will thicken at first, don’t worry!).
- Add minced garlic, olive oil, salt, and pepper to the tahini mixture. Gradually add water, one tablespoon at a time, until you reach your desired consistency. The dressing should be creamy but pourable.
- In a large serving bowl, combine the diced cucumbers, tomato wedges, and sliced red onion.
- Add the chopped bell pepper and Kalamata olives to the bowl.
- Sprinkle fresh oregano over the vegetables and gently toss to combine.
- Add the cubed feta cheese on top.
- Drizzle with the lemon tahini dressing just before serving, or serve it on the side.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 as a side dish, 4 as a main course
Recipe Notes
– For the best flavor, let the dressing sit for at least 15 minutes before serving to allow the flavors to meld together.
– If your tahini is too thick or separated, give it a good stir before measuring.
– To make this salad ahead, prep all vegetables and store them separately. Combine and add the dressing just before serving to maintain maximum freshness.
– For a dairy-free version, you can skip the feta or replace it with cubed avocado.
– The dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. If it thickens, simply whisk in a little water to reach desired consistency.
– For extra crunch, try adding some toasted pine nuts or pita chips just before serving.
Greek Salad with Lemon Tahini Dressing
Ingredients
- 2 large cucumbers diced
- 4 ripe tomatoes cut into wedges
- 1 red onion thinly sliced
- 1 green bell pepper chopped
- 1 cup Kalamata olives pitted
- 8 ounces feta cheese cubed
- 2 tablespoons fresh oregano or 1 tablespoon dried
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic minced
- 3-4 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Start by making the dressing. In a medium bowl, whisk together tahini and lemon juice (it will thicken at first, don't worry!).
- Add minced garlic, olive oil, salt, and pepper to the tahini mixture. Gradually add water, one tablespoon at a time, until you reach your desired consistency. The dressing should be creamy but pourable.
- In a large serving bowl, combine the diced cucumbers, tomato wedges, and sliced red onion.
- Add the chopped bell pepper and Kalamata olives to the bowl.
- Sprinkle fresh oregano over the vegetables and gently toss to combine.
- Add the cubed feta cheese on top.
- Drizzle with the lemon tahini dressing just before serving, or serve it on the side.
