Tomato Salad with Tahini Dressing

Perhaps it’s not exactly the right time of year for a tomato salad but I was amazed at how good this was. I’ve had a bowl of assorted tomatoes sitting out on my counter for over a week, I had intended to roast them up but never got around to it, then the temperatures shot up to 70 degrees so I thought in the spirit of early spring (going on late summer) – I’d make a tomato salad- with a tahini dressing. It was good – so good that I thought I’d share it with you. I think it helped that the tomatoes had been sitting out for a while, they were nice and juicy and lapped up the luscious dressing. Piled into a sandwich with some avocado, spicy arugula and plenty of dressing – produced a very lovely lunch.

tahini dressing


Tomato Salad with Tahini Dressing
Recipe Type: Dressing
Author: The Well Fed Yogi
Prep time:
Total time:
Serves: 1/2 cup dressing
  • An assortment of ripe tomatoes
  •  freshly ground black pepper
  • Fresh parsley or basil
  • 1/3 cup tahini
  • 1 garlic clove, minced
  • Pinch of good quality sea salt and freshly ground black pepper
  • Zest and juice of a lemon
  • 3-4 tablespoons water
  • 1 teaspoon cumin
  • 1 teaspoon fresh parsley
  1. Slice the tomatoes and arrange on a platter.
  2. Sprinkle very lightly with fresh pepper, parsley or basil.
  3. To make the dressing: place all the ingredients in a high speed blender and blitz until smooth. Start with 1 tablespoon water and increase to 3 if needed.
  4. Drizzle over the tomatoes and serve.
  5. Dressing will keep in the fridge up to 4 days.

I use this dressing as a dip for raw veggies or poured over almost any cooked veggie, spread on toast (really!) or over falafels (amazing!)  All around a very versatile and delightful dressing:)

tomato salad