Salad With Croutons and Tahini
Easy roughly chopped salad with lemony & velvety tahini dressing and crunchy za'atar sourdough croutons.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast, Lunch, Salad
Cuisine: Healthy, Middle Eastern, Vegetarian
Diet: Vegetarian
Keyword: Bread, salad
Servings: 2 as a main dish
Author: Shelly
- 2-4 slices stale or frozen sourdough bread
- Olive oil
- Za’atar
- Handful arugula or other leafy green - chopped
- 4 Persian cucumbers - chopped
- 1 red bell pepper - chopped
- 2 scallions - chopped
- Salt
- Black pepper
- ¼ cup tahini
- 2 tablespoons lemon juice + 1 tablespoon for dressing
- 1 tablespoon apple cider vinegar
- 2 hard boiled eggs - quartered
Croutons: Preheat the oven or toaster oven to 350°F. Place the bread on a baking tray and drizzle with olive oil. Sprinkle with 2 teaspoons za'atar, salt, and pepper, and bake for 10 minutes, or until the bread is toasted but not hard as a rock.
Dressing: In a salad bowl, whisk a splash of olive oil, 1 tablespoon lemon juice, apple cider vinegar, salt, and pepper.
Put the vegetables and herbs in the salad bowl with the dressing. Toss to coat.
In a small bowl, whisk the tahini with 1 tablespoon lemon juice and 1/4 cup water until smooth. If too thick, add more water. If too runny, add more tahini.
To Serve: Spread 2 tablespoons of the tahini sauce on a plate. Top with a handful of the dressed salad, croutons, and 2 hard boiled egg quarters.