210-ouncecans 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 cuploosely packed fresh small mint leaves + additional leaves for garnish
¼ teaspoon plus 1/8 teaspoon sea saltdivided
¼ teaspoon freshly ground black pepper
1 tablespoon olive oilextra-virgin
1 large clove garlicminced
1/8 teaspoonground cumin
2 tablespoons pine nuts, pan-toastedoptional
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.
Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.