Zov's Olive Salad With Tahini Recipie
4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.
You can halve this recipe.
This recipe makes about 7 cups.