Tomato Watermelon Salad with Tahini Sauce
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This salad is easy to prepare in advance and looks really nice when plated. The tahini sauce can be made up to 2-3 days in advance and stored in the fridge. I don’t recommend cutting the tomato salad ingredients until the day you plan to serve the salad, but you could prep the salad ingredients earlier the same day and leave the salad undressed in the fridge until ready to serve.
Tahini sauce:
I have included prepared hummus in the recipe below as a short cut. You can also make your own hummus with cooked chic peas. If you prefer to start from scratch, add 2 cups cooked chic peas, 1/2 cup tahini, 1/2 cup olive oil, juice of one lemon, and 3-4 extra garlic cloves to the other sauce ingredients in the blender posted below.
Tomato Watermelon Salad with Tahini Sauce
Greek-style salad layered on top of a thick yogurt tahini sauce
Ingredients
Method
Make tomato salad:
- Slice the cherry tomatoes in half
- Cut the watermelon into 3/4 inch cubes
- Slice the onion in thin strips
- Chop the peppers into 1/2 pieces
- Toss all ingredients with olive oil, salt, and crumbled feta and set aside
Make tahini sauce:
- Add all ingredients (hummus, tahini, Juice of one lemon, yogurt, olive oil and garlic) to the bowl of a blender and blend on high until smooth. The sauce should be slightly thinner than hummus. If the sauce is too thick to blend easily, add a touch of water until blendable.
Assemble salad:
- Spread tahani sauce in a ring on a large platter, pushing it out towards the edge of the platter.
- Carefully spoon the tomato mixture into a mound in the center of the platter, making sure to keep a ring of the tahini sauce exposed around the edge so people can scoop up some of the sauce with the tomato salad.
- Sprinkle the tomato salad with chopped herbs and serve!