This recipe works for: Salad
2 (10-ounce) cans tri-color rustic cut tomatoes in olive oil & Italian spices
½ of 12” English cucumber, quartered lengthwise, then cut crosswise into 1/3”-wide slices 2 scallions, green and white parts, sliced on diagonal
¼ cup loosely packed fresh small mint leaves + additional leaves for garnish
¼ teaspoon plus 1/8 teaspoon sea salt, divided
¼ teaspoon freshly ground black pepper
Juice of 1 small lemon (2 tablespoons juice)
1 tablespoon extra-virgin olive oil
¼ cup tahini
1 large clove garlic, minced
1/8 teaspoon ground cumin
2 tablespoons pine nuts, pan-toasted (optional)
Drain the cans of tomatoes well; reserve 1/4 cup of the liquid for use in the dressing.
In a medium mixing bowl, stir together the well-drained tomatoes, cucumbers, scallions, mint, ¼ teaspoon of the salt, and the pepper.
In a jar or sealed container, shake together the lemon juice, olive oil, tahini, garlic, cumin, the remain-ing 1/8 teaspoon salt, and 2½ tablespoons of the reserved liquid from the can of tomatoes. (Note: If desire a thinner dressing, add more of the reserved liquid.)
When ready to serve, drain the tomato-cucumber salad of excess liquid and transfer to a serving bowl or individual bowls. Drizzle the tomato-cucumber salad with the lemony-tahini dressing, sprinkle with the pine nuts, if using, and additional fresh mint leaves, and serve.