FM’s Jerusalem Salad

After returning home from our local farmer’s market this past Saturday with a market bag full of fresh cucumbers, parsley, and beautiful heirloom tomatoes, I decided it was time to try and come up with a version of the Jerusalem Salad I loved so much at O’Falafel, Etc.
Based on watching the salad preparation and what I remembering tasting, I came up with a salad that is healthy, light, flavorful and divinely yummy.
The salad is quick and easy to make. All you do is chop up the veggies,
mix up a dressing using some tahini and other ingredients,
and then toss it all together.
I picked up some pita bread at a local Halal market to eat with it–but it wasn’t quite as good as O’Falafel’s fabulous pita bread. I guess I’m just going to have to master the art of making my own pita bread.

FM’s Jerusalem Salad
La Fuji Mama, inspired by O’Falafel, Etc.

3 small pickling cucumbers, finely chopped
1 1/2 lbs. firm tomatoes, seeded and finely chopped
2 cloves garlic, finely minced
1/3-1/2 cup fresh parsley, finely minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup sesame paste (tahini/tehina), plus more if needed
Salt and black pepper, to taste

1. Combine the cucumbers, tomatoes, garlic, and parsley in a large mixing bowl.

2. In another bowl, whisk the lemon juice, olive oil, tahini, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually add 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. *I only pour about 1/2 of the dressing on initially, and then add more until I get a wetness I am satisfied with. Depending on how juice the tomatoes are, I may add more or less dressing. Serve immediately to prevent the salad from becoming soggy. (Though it is still yummy the next day!)

*Delicious served with fresh pita bread.

Coming Tomorrow: Celebrating with Julia Child