Gluten Free Mediterranean Tomato, Olive & Cucumber Snack Box with Tahini Dip
Bright cherry tomatoes, cool cucumber rounds, and briny Kalamata olives come together in a snack box that feels like a little trip to the Mediterranean coast. Every component here is naturally free of gluten — no swaps, no substitutions, no label-reading anxiety required. The real star is the tahini dip, whisked together with fresh lemon juice, grated garlic, cumin, and a drizzle of olive oil until it's silky, tangy, and just thick enough to cling to every bite. It's the kind of dip that makes raw vegetables genuinely exciting rather than an afterthought. The whole thing comes together in minutes and holds up beautifully in the fridge for a few hours, making it a smart choice for meal prep, packed lunches, or an easy appetizer spread. A scatter of fresh parsley and a pinch of flaky sea salt at the end elevate it from simple snack to something you'd actually want to serve guests.
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Learn more →Ingredients
2 servings
For the tahini dip
- ¼ cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, finely grated
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- ¼ tsp ground cumin
- ¼ tsp salt
For the snack box
- 1 cup cherry tomatoes
- 1 medium english cucumber, sliced into rounds
- ½ cup kalamata olives, pitted
- 1 tbsp extra virgin olive oil
- ¼ tsp dried oregano
- flaky sea salt, to taste
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, grated garlic, water, olive oil, cumin, and salt until smooth and pourable — the dip should be thick enough to coat a spoon but thin enough to drizzle. If it seizes and thickens, whisk in an additional teaspoon of water at a time until it loosens.
- 2
Arrange the cherry tomatoes, cucumber rounds, and Kalamata olives across two snack boxes or shallow containers, keeping each component in its own section.
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