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
{ 31 comments… read them below or add one }
How delicious. Middle eastern food is my absolute favorite!
wow this looks very very good!! and fresh. mmmm. x
I'm trying this when I get back to Japan :)
Oh yum…. and please, please perfect pita bread, then teach us how! I can never make mine puff. I've made so many batches and can't seem to get it quite right!
This looks so light and healthy, I could go for some of this right now with a bag of pita chips.
oh, YUM!
That looks great. I bet it would be perfect today, it's all hot and muggy here.
I'm totally making this! How does a pickling cucumber differ from a regular cucumber? That is probably a dumb question. Are they the same thing? thanks!
Meg–Not a dumb question at all! The normal cucumbers in our grocery stores have thicker skin which is oftentimes bitter and they have larger seeds. Pickling cucumbers have smaller seeds and thin, non-bitter skin. You can also use an English cucumber or a Japanese cucumber (they also have fewer seeds and thinner, non-bitter skin)!
this looks super good. I'm going o try and make it for sure
Looks great. I usually make my Jerusalem/Middle Eastern/Israeli salads (I have a few on my blog) seasoned with just lemon juice and olive oil, salt and pepper, and some mix of spices. Sometimes I might toss some hummus or tahini on top as in a deconstructed felafel sandwich. Nice way to dress yours. Missing your relative (sister-in-law?) and her big smiling face eating the sandwich!
Oh my goodness. That looks amazing!
Looks so beautiful and fresh! I think I have all of the ingredients in the house already, too.
Reminds me of home :).
An interesting alternative is putting some feta cheese and replace the tahini with zaatar (a mixture of spices), olive oil and lemon.
http://snowbellskitchen.blogspot.com/
My mouth is watering! I'll absolutely be trying this. Yum!
This is perfect for the hot weather. Cool vegetables. They look pretty, as well.
You seriously based this recipe from what you remembered tasting? You are a genius! :D
Thanks for sharing the recipe, btw. Looks really tasty.
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