Anti Inflammatory Za'atar-Tahini Sardine Salad with Cucumber
Sardines and tahini might not be the first combination that comes to mind, but this bright, herb-forward salad is genuinely one of the most satisfying no-cook meals you can put together. Sardines packed in olive oil are loaded with omega-3 fatty acids, and paired with extra-virgin olive oil and a lemon-tahini dressing, every bite is working hard on the inflammation front. The za'atar and cumin bring a warm, earthy depth that makes the whole bowl feel intentional rather than thrown together. Cool cucumber and fresh parsley keep things light and crisp, while the thin, pourable dressing coats everything evenly without weighing it down. Optional pomegranate seeds add a little jewel-bright sweetness and a pop of color that makes this feel dinner-party worthy despite coming together in minutes. It serves two and requires zero heat, which means it's just as good for a quick weeknight meal as it is for a leisurely weekend lunch.
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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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