Mediterranean Mixed Salad With Yoghurt And Tahini Recipe
Make Mediterranean Mixed Salad With Yoghurt And Tahini Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Yoghurt-Tahini Dressing
Finishing & Optional
Method
Salad
- 1
Prepare vegetables
Wash and spin dry the mixed salad greens. Halve the cherry tomatoes. Slice the cucumber into 1/4" rounds (after halving lengthwise if desired). Thinly slice the red onion and rinse briefly under cold water if you prefer a milder bite; drain well.
- 2
Assemble base
In a large serving bowl, combine the drained salad greens, halved cherry tomatoes, sliced cucumber, red onion, kalamata olives, chopped parsley, and chopped mint (if using). Toss gently to distribute ingredients evenly.
- 3
Add cheese
Sprinkle the crumbled feta over the top of the assembled salad. Hold off on tossing with dressing until dressing is ready.
Yoghurt-Tahini Dressing
- 4
Mix base
In a medium bowl or jar, combine the Greek yoghurt and tahini. Whisk or shake vigorously until smooth and homogeneous. The tahini may seize initially; continue whisking until incorporated.
- 5
Add flavorings
Stir in the olive oil, fresh lemon juice, minced garlic, ground cumin, sea salt, and black pepper. Whisk to combine.
- 6
Adjust consistency
Add the water 1 tablespoon at a time and whisk until the dressing reaches a pourable but still creamy consistency (about 1–2 tablespoons). Taste and adjust salt, lemon juice, or cumin as desired.
- 7
Finishing & Serve
- 8
- 9
Garnish
Scatter the toasted pine nuts or chopped walnuts over the salad. If using, drizzle the optional teaspoon of balsamic vinegar in a few thin lines and sprinkle lemon zest over the top for brightness.
- 10
Serve
Transfer to a serving platter or present in the bowl. Serve immediately so greens remain crisp. Pass remaining dressing at the table. Leftover dressing keeps in an airtight container in the refrigerator for up to 4 days.