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

Preparation and cooking time
- Prep:20 mins
- + draining
Easy
Serves 2

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

CLASSIC TAHINI SAUCE

240g tahini
2 tsp lemon juice
½ garlic clove, crushed

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.