This vibrant salsa layers sweet, juicy mango against crisp cucumber and red bell pepper, with scallions, cilantro, and a hit of jalapeño keeping every bite lively. The real star is the tahini dressing — whisked with fresh lemon juice, olive oil, za'atar, ginger, and turmeric into a pourable, golden-hued vinaigrette that clings to every piece of fruit and vegetable. It's the kind of bright, herby, olive-oil-forward flavor profile that fits naturally into a Mediterranean-style kitchen, built entirely from produce, herbs, and pantry staples rather than anything heavy or processed. Letting the salsa rest for those ten minutes lets the tahini dressing soak in and the flavors round out before you dig in. Serve it alongside grilled fish, spooned over grain bowls, or scooped up with warm flatbread for an easy, nutrient-packed addition to your rotation.
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In a small bowl, whisk together the tahini, lemon juice, olive oil, za'atar, grated ginger, turmeric, and salt until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and about the consistency of a thin vinaigrette.
In a large mixing bowl, combine the diced mango, cucumber, red bell pepper, scallion greens, cilantro, and jalapeño, if using.
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