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Chopped Salad with Tahini and Za’atar
The addition of tahini paste to a familiar tomato and cucumber salad is a revelation. Serves four.
6 ripe plum tomatoes, cut into 1cm dice
2 mini-cucumbers, trimmed and cut into 1cm dice
1 red pepper, seeds, stalk and pith removed, cut into 1cm dice
5 spring onions, trimmed and thinly sliced on an angle
15g coriander leaves, roughly chopped
2 tbsp lemon juice
3 tbsp olive oil
200g feta, cut into 4 rectangular blocks (optional)
4 tbsp tahini
2 tsp za’atar
Put the chopped tomatoes in a sieve over a bowl for 20 minutes. Discard the resulting juice and put the tomatoes, cucumbers, pepper, spring onions and coriander in a large bowl.
Add the lemon juice, oil and half a teaspoon of salt, and stir gently to combine.
To serve, arrange the feta (if using) on four plates and spoon the salad on top, making sure some of the feta remains visible.
Pour a spoonful of tahini over each portion and finish with a sprinkle of za’atar.