MAKES 3–4 SERVINGS
Pantry Essential: TAHINI
I judge Middle Eastern restaurants not on their hummus or even the service, but on their Jerusalem salad. I don’t want it too soupy, but I don’t want it lacking in tahini and lemon juice, either. I also don’t want random lettuces in there, but I do want lots of parsley! I’m picky, I know. My version gives me everything I need in the perfect ratios. That said, if you’re a soupy fan, make it soupier. And if you love those random lettuces, add those, too. No shame in making it just the way you like it!
1 large cucumber, chopped (you can decide if you want to peel or not)
1 pint cherry or grape tomatoes, quartered
⅓ cup Italian chopped parsley
¼ cup tahini
¼ cup fresh lemon juice
3 tablespoons water
Dash of cayenne (optional)
Pinch of sea salt
In a large bowl, combine the cucumber, tomatoes, and parsley. Make the dressing in a small bowl by mixing together the tahini, lemon juice, water, cayenne, and salt. Add more of whatever you think it needs. Pour the dressing over the veggies and toss it all together. Serve.