Jerusalem Salad ♥ Recipe

All the favorite summer salad vegetables in a lemon-bright tahini dressing
Today's salad recipe: A classic summer salad, tomatoes, cucumber, peppers and romaine lettuce, all tossed in a lemon tahini dressing. Weight Watchers Friendly, WW 2 PointsPlus. Low Cal. Low Carb. Gluten Free. Not just vegan, "Vegan Done Real".

~recipe & photo updated & republished 2013~
~more recently updated recipes~

2008 Original: By the middle of August, there's simply no need to cook. We can if we want, but why? when we can just collect some vegetables, then wash, chop and devour.

This easy salad made for a great light supper. What makes it special is the dressing: nutty with the sesame seeds in the tahini and bright with lemon. The recipe made far more dressing than needed for the salad, a real benefit at it turns out. When the dressing was puréed with a can of chickpeas, voila, a terrific hummus, one of my favorites in a long while. I slathered this onto flatbread (you must-must check my recipe for Quick Crisp Flatbread, it's the summer's obsession!) and it was just perfect alongside.

2012 Update: This is one of those salads you just can't get enough of when the summer's best vegetables are at their fresh peak. Gorgeous!

"Loved this salad!" ~ seashell


Hands-on time: 30 minutes
Time to table: 30 minutes
Serves 6

(Makes 2/3 cup - only about 2 tablespoons is needed for the salad)
Zest of 1 lemon
Juice of 2 lemons (about 4 tablespoons)
2 tablespoons white wine vinegar
1/4 cup olive oil
1/3 cup tahini
Salt & pepper to taste

Whisk together all ingredients.

2 large good summer tomatoes, chopped
1/2 a large cucumber, peeled if needed (see TIPS) and chopped
1 green pepper, chopped
5 green onions, chopped
2 cups chopped romaine lettuce

Combine the salad ingredients. Just before serving, toss with about 2 tablespoons of the dressing.

Make only as much as can be eaten on the spot, the salad doesn't improve.
I've started buying regular cucumbers because they're fresher (grown locally) and cheaper ($.59 vs $1.50 - $2.00 for my go-to cucumber, the English hothouse cucumber that's long and thin). But the skins are also tougher, so I usually peel the skins off first.
If you like, mix the leftover dressing with a can of drained chickpeas in the food processor until smooth. Season with salt and pepper and call it very good homemade hummus!

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Still Hungry?

~ Favorite Tomato Recipes ~
~ Fattoush (Traditional Middle Eastern Salad) ~
~ Greek Bread Salad with Toasted Pita Chips ~
~ Classic Seven Layer Salad ~
~ more tomato recipes ~
from A Veggie Venture

~ Favorite Summer Salad Recipes ~
~ Tomatoes & Fresh Mozzarella for a Crowd ~
~ Panzanella ~
~ Ratatouille ~
~ more tomato recipes ~
from Kitchen Parade, my food column

Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2008 & 2013

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I still have very few ripe tomatoes, but when I do get them, this sounds fantastic. SAVED!

  2. Now, where did this salad get its name? From the tahini?

  3. Mmmm simple and delicious--I love tahini-based dressings! I'm going to put this on my list to try next week.

  4. Kalyn ~ It's got your name all over it, yes, I thought so when I made it. I especially liked the hummus!

    Lydia ~ I'm not sure, the stories I saw all seemed apochryphal.

    Sally ~ Enjoy!

  5. Alanna! This is great. I haven't tried adding chopped Romaine to the recipe before. Will have to try that! (Thanks so much for mentioning me and my website. You're the tops!)

  6. Loved this salad!

    I used yellow peppers because my husband doesn't like green.

    Also I used lime juice because we have an abundance of limes from our tree at the moment and it seemed silly to buy lemons.

    It turned out great with these two changes.


  7. Where do you purchase tahini?

  8. Judy ~ Tahini should be in stock at a well-stocked grocery, not sure which aisle but maybe in the “intl” section if there is one. If you don’t find it, ask, I usually need to because it’s not an easily classifiable item. Good luck, it’s worth it! Plus you can make hummus, yum!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna