We Israelis like to eat breakfast anytime of day. Especially for dinner, because it has many elements yet is light. A typical Israeli breakfast usually includes eggs (shakshuka is one style), different types of cheeses, bread, tahini sauce, and chopped vegetable salad.
Lately I’ve been making a big bowl of it for lunch for Alex and myself (My husband has been working out of the house and Leo is a boarding school). It’s usually made with onion too, but I skip it. Not because the onion breath, I don’t mind that. My problem is that the strong onion-taste it leaves. It makes me crave something sweet. Also, without the onion, you can make it in the morning and eat it later in the day. But don’t put the dressing on until you’re ready to eat it.
Now, if you don’t have tahini, no worries. Add extra olive oil instead. The Middle Eastern-style tahinis are runny therefore easier to drizzle on the salad. If you have the thicker tahini just put it in a small bowl and mix it with the lemon juice and a little bit of water.
Easy Tomato & Cucumber Salad
Equipment
- Medium salad bowl
Ingredients
- 4-6 large tomatoes, diced
- 4-6 Persian cucumbers, diced
- 6 – 10 leaves mustard greens or any other greens such as arugula or spinach, chopped
- Handful parsley, chopped finely
- Handful sunflower seeds, toasted
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- Olive oil
- Sea Salt
- White or black pepper
Instructions
- Put the vegetables, mustard greens, parsley and sunflower seeds in a medium bowl. pour in the lemon juice, a quick splash of olive oil and the tahini. Season with salt and pepper and toss. Taste and correct seasoning and serve.
