Jerusalem Salad (Salata Kudsiyeh)

Ingredients

• 1 1/2 lbs firm tomatoes, seeded and finely chopped
• 3 small pickling cucumbers, such as Kirby cucumbers or 1 English cucumber, finely chopped
• 5 scallions, white and light green parts only, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 2 cups of finely chopped romaine lettuce hearts, packed
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/3 cup sesame paste, plus more if needed (tahini)
• 2 tablespoons white vinegar
• salt and black pepper, to taste

Directions

1. 1

   Combine the tomatoes, cucumbers, scallions, bell peppers, and lettuce in a large mixing bowl.

2. 2

   In another bowl, whisk the lemon juice, olive oil, tahini, vinegar, salt, and pepper together until the dressing is creamy and pale. If the dressing is too thick, gradually and a little water, whisking, until it reaches the desired consistency. If it is too thin, gradually add more tahini.

3. 3

   Just before serving, pour the dressing over the vegetables and toss thoroughly to coat. Serve immediately, to prevent the salad from becoming soggy.