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Pacific Coast Producers
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Pacific Coast Producers

Tri-Color Tomato, Cucumber & Mint Salad with Lemony-Tahini Dressing

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Course Salad
Servings 4 people

Ingredients
  

  • 2 10-ounce cans of 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
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil extra-virgin
  • ¼ cup tahini
  • 1 large clove garlic minced
  • 1/8 teaspoon ground cumin
  • 2 tablespoons pine nuts, pan-toasted optional

Instructions
 

  • 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 remaining 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.

Notes

 
 
Recipe Source: Jackie Newgent
Canned Product Tomatoes

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.