Tabbouleh Salad with Tahini Drizzle

Tabbouleh has become a staple around here in the last six months or so.  It’s easy to make in large quantities and, as long as you leave the tomatoes out until you serve it, it keeps really well in the fridge.  It’s very versatile.  Add some chicken or feta; serve it over greens; stuff it in peppers or endive leaves; whatever you like.  I served this batch over mache rosettes and topped with tahini drizzle.  It’s the drizzle that makes it.  Delicious.

I made the tahini drizzle according to the Cooking Light recipe.  It turned out as tahini dollops – the consistency of sour cream.  Tasted really good, but definitely not drizzle-able.  I have no idea how the folks at the magazine got a drizzle with so little liquid.  For tonight I decided to make it more drizzly.  I added more lemon juice and more water.  Maybe a touch too much water.  The tahini sauce should be thick enough to sit on top of the tabbouleh, like a creamy salad dressing.  My take 2 on this stuff pretty much sank straight to the bottom.  Still tasted good, but not as good.

I’m going to give you the original recipe, with none of my adjustments.  Start with that and then add lemon juice and water a tiny bit at a time until you get the consistency you want.  That will keep you from ending up with the runny sauce that I had tonight.  If it’s thick enough you could use this sauce on falafel with really yummy results.

Good?  Yum.
Easy? Just be careful with the liquid.
Good for company? It’s just a dressing.
Special shopping? Nope, you can find tahini in the Mediterranean section of any grocery store.

For a tabbouleh recipe check out this earlier post.

Tahini Drizzle


1/4 cup tahini (roasted sesame seed paste)
1/4 cup plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
1 tablespoon water


Whisk together ingredients in a bowl. Add salt to taste. Serve with tabbouleh.


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