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Jerusalem Salad

RECIPE – Jerusalem Salad
The Vegetarian Librarian

1 cucumber
7 cherry tomatoes or one whole tomato
1/4 red onion
1/4 cup flat leaf parsley
2 Tbs tahini
2 Tbs lemon juice
2 Tbs olive oil
Salt and pepper to taste

Peel and chop cucumber into small pieces. Chop and deseed tomato. Finely chop 1/4 red onion and parsley. Mix together in medium size bowl and add tahini, lemon juice and olive oil. Season with salt and pepper.

Use Jerusalem Salad as a side dish, or a great topper for falafel or rice.

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