Home
Recipes
Vegan
Cucumber and tomato salad

A white plate piled with chopped tomatoes cucumber and herbs

Cucumber and tomato salad

Name: Cucumber and tomato salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Israeli
Ingredients: 5 good quality, ripe tomatoes cut into 2-3 mm dice; 3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice; ½ white onion cut into 2-3 mm dice; 30g flat-leaf parsley chopped and stalks discarded; 15g fresh mint chopped and stalks discarded; 25ml extra-virgin olive oil; 25ml lemon juice; 100g tahini sauce (see recipe below) or use shop-bought; 240g tahini; 2 tsp lemon juice; ½ garlic clove crushed

Oded Oren

Published: October 27, 2022 at 10:30 AM

Save recipe

Serves 2

Easy

Prep: 20 mins

+ draining

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Inspired by the food of Tel Aviv, this crunchy chopped salad comes dressed with a creamy tahini sauce and is a fresh accompaniment to kebabs

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lamb and beef kebabs with burnt aubergine

A star rating of 0 out of 5.0 ratings

Aubergine kebabs with charred onion salsa

A star rating of 0 out of 5.0 ratings

Halloumi kebabs

A star rating of 5 out of 5.2 ratings

Try this Israeli recipe for chopped cucumber and tomato salad, then check out our shawarma, bourekas and Israeli salad, plus read more about Tel Aviv's cuisine.

Oded says: "You’ll find this dish almost everywhere in Israel. Some places call it Israeli salad, some call it Arab salad – I just call it chopped salad."

Recipes extracted from OREN by Oded Oren (£26, Hardie Grant)

Ingredients

Nutrition

5 good quality, ripe tomatoes

cut into 2-3 mm dice
3 mini cucumbers

(Turkish or Greek-style), cut into 2-3 mm dice
½ white onion

cut into 2-3 mm dice
30g flat-leaf parsley

chopped and stalks discarded
15g fresh mint

chopped and stalks discarded
25ml extra-virgin olive oil
25ml lemon juice
100g tahini sauce

(see recipe below) or use shop-bought

CLASSIC TAHINI SAUCE

240g tahini
2 tsp lemon juice
½ garlic clove

crushed

Nutrition: Per serving

kcal358
fat29.2g
saturates4.1g
carbs10.9g
sugars9.8g
fibre7.4g
protein9g
salt0.19g

Method

step 1

Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
step 2

To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.

Check out more vegan salad ideas

Thai Peanut Noodle Salad Recipe with Watermelon and Herbs

Authors

Oded Oren

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating