Sumac Tomato–Cucumber Salad on Garlicky Tahini

Yield: 4 sides (or 2 light mains)
Time: 20 minutes

Ingredients

Salad

• 6 Roma tomatoes, diced small

• 2 Persian cucumbers, diced small

• ⅓ red onion, finely diced

• ½ bunch parsley, finely chopped

• ½ bunch cilantro, finely chopped

• ½ bunch Mint, finely chopped

• Juice of 1 lemon

• 1 tsp ground sumac, plus more for finishing

• ½ tsp ground cumin

• Kosher salt, to taste

• Flakey Salt, to Finish

• Freshly crushed black pepper, to taste

• 2–3 Tbsp extra-virgin olive oil

Garlicky Tahini Base

• ⅓ cup tahini

• Juice of ½–1 lemon (about 2–3 Tbsp)

• 1 small garlic clove, grated

• 2–4 Tbsp ice water, as needed

• ¼ tsp kosher salt, plus more to taste

• Freshly ground black pepper, to taste

To Serve

• Grilled bread (pita or sourdough)

Directions

1. Dice & chop. Dice tomatoes, cucumbers, and onion as small as possible. (Tip: slice tomatoes thinly, then cut into cubes to avoid smashing.) Finely chop parsley and cilantro.

2. Toss the salad. In a large bowl, combine tomatoes, cucumbers, onion, parsley, cilantro and mint. Add lemon juice, sumac, cumin, salt, and pepper. Toss well. Drizzle in olive oil and toss again. Taste and adjust seasoning.

3. Let it drain. Place the dressed salad in a colander set over a bowl. Let it sit while you make the tahini base, the salt will draw out excess liquid, keeping the final dish bright instead of watery.

4. Make the tahini base. In a small bowl, whisk tahini, lemon juice, garlic, salt, and pepper. Whisk in ice water a little at a time until smooth and spoonable (it should ribbon off a spoon). Adjust seasoning.

5. Plate. Spoon and spread a generous layer of tahini onto each plate. Pile the salad on top. Finish with a drizzle of olive oil, flakey salt and a pinch of sumac.

6. Serve. Add warm grilled bread on the side for scooping.

Notes & Variations

• Boosts: Crumbled feta, toasted pine nuts, chickpeas, or pomegranate seeds. A sprinkle of Aleppo pepper or za’atar also works well.

• Make-ahead: The tahini base keeps up to 5 days in the fridge. Salad is best the same day, but can hold up for 1 day if drained and covered.