Za'atar-Tahini Sardine Salad with Cucumber
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (4.25 oz each) sardines packed in olive oil, drained
- 1 large english cucumber (about 12 oz), halved lengthwise and sliced into half-moons
- ¼ red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1 ½ tsp za'atar
- 1 small garlic clove, finely grated
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp pomegranate seeds (optional)
- 1 tsp za'atar, for sprinkling (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, olive oil, water, za'atar, grated garlic, cumin, salt, and black pepper until smooth and pourable — the dressing should be about the consistency of a thin yogurt. If it seizes and thickens, whisk in a little more water, 1 tsp at a time.
- 2
In a large bowl, combine the sliced cucumber, red onion, and parsley. Pour about two-thirds of the dressing over the vegetables and toss until evenly coated.
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