Jerusalem Salad (Salata Kudsiyeh)

Total Time
Prep 20 mins
Cook 0 mins

Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices.

Ingredients Nutrition


  1. Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.
  2. In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.
  3. Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.
Most Helpful

Good and easy to make! Thanks! Reviewed for Healthy Choices ABC tag game.

mliss29 August 26, 2009