Lactose 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. The real star is the tahini dip — whisked together with fresh lemon juice, grated garlic, cumin, and olive oil until it's silky, tangy, and just thick enough to cling to every bite. Because tahini is made from sesame seeds rather than any dairy, the dip is completely free of lactose without any substitutions or compromises on richness. So many store-bought dips and dressings sneak in cream or milk solids, but everything here is naturally plant-based and built from pantry staples. A drizzle of olive oil and a pinch of dried oregano over the vegetables ties the whole box together with minimal effort. It works beautifully as a meal-prep snack since it holds up in the fridge for a few hours, making it just as good for a packed lunch as it is for an afternoon spread at home.
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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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