I created this salad, which has since become my signature, during one of my first Lebanese cooking classes in Skaneateles, New York. The students ended up falling in love with this salad, which includes crunchy pickled turnips, Zaytoun olives, and Persian cucumbers—all toppings for falafel. Feel free to add some of my fresh Falafel Fritters (here) on top, or just serve this salad by itself. I hope it leaves you smiling with each and every bite, just like it did for my cooking students! 
MAKES 6 SERVINGS
3 medium tomatoes, cored and diced into ½-inch cubes
3 Persian cucumbers, diced into ½-inch cubes
6 radishes, thinly sliced into half-moons
6 pickled turnips (here), cut into bite-size pieces
3 scallions, ends trimmed, green and white parts sliced thinly on the diagonal
1 bunch fresh flat-leaf parsley leaves, coarsely chopped
1 small bunch fresh mint leaves, sliced finely into strips
½ cup Zaytoun olives (see here), pitted and coarsely chopped
TAHINI DRESSING
3 garlic cloves
1 cup tahini (see here)
1 cup freshly squeezed lemon juice
1 teaspoon sea salt
First prepare the dressing: In a food processor, finely mince the garlic cloves. Vigorously shake the container of tahini and then allow it to settle. Stir the oil and tahini paste together so they are completely incorporated and blended together.
Pour 1 cup of the tahini into the food processor over the garlic, and add ⅓ cup of cold water. Blend all the ingredients together, then add the lemon juice and salt. Run the processor for a few minutes, pausing to scrape down the sides and bottom of the bowl. The dressing should be a creamy consistency and not too thick.
Spread the tomato slices on the bottom of a large flat serving platter. Place the cucumbers on top followed by the radishes and the pickled turnips. Spread the scallions all over the ingredients and cover with parsley and mint. Add the chopped olives in the center of the salad. Drizzle with the Tahini Dressing and serve immediately.
If you are preparing the salad ahead, refrigerate it, undressed and covered with plastic wrap until you serve it, but not for longer than 2 hours or the tomatoes will get soggy. Dress the salad just before serving.
