Tomato-Tahini Dressing

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I think something’s wrong. I’ve virtually stopped wanting all kinds of potatoes and instead I’m craving fresh produce and vibrant flavors. What has gotten into me? This Summer thing has got to stop. My favorite “foods” right now are tomatoes and fresh herbs, if you can even call things you don’t have to cook for an hour food. They just taste so good when they’re this fresh. This dressing is thick and hearty and brings a Summer salad together.

Tomato-Tahini Dressing


  • 2 Tablespoons tahini
  • 2 Tablespoons tomato paste
  • 2 Tablespoons white vinegar
  • 1 1/2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon fresh chopped basil

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This recipe uses tahini for the body which is a paste made out of sesame seeds. It can be found at most grocery stores either near the peanut butter or in the ethnic section along with other Middle-Eastern ingredients.

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Add all of the ingredients together.

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Mix all of the ingredients together until smooth and silky. If the dressing is too thick, add water by the teaspoon until reaching the right consistency.

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The fresh basil makes a huge difference in flavor and helps to brighten the greens up. You can adjust the sugar and salt for how much of the tahini you want to taste. It’s strong bitter flavor can be a bit much for me on its own but tastes great paired with these other flavors.

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8 Responses to Tomato-Tahini Dressing
  1. Heather (Where's the Beach)
    June 9, 2011 | 9:02 am

    Loving the idea of this one. Sounds like it might make a great dressing for a pasta salad as well.

  2. Cynthia (It All Changes)
    June 9, 2011 | 9:37 am

    I’ve been looking for something to do with my tahini and to put on top of some new quinoa salads I’m eating. This looks simple and delicious. Oh did I mention Delicious 🙂

  3. Ashleigh
    June 9, 2011 | 2:00 pm

    If you splurge on the Artisana raw Tahini you get to skip out on that bitter after taste of the roasted counterpart. It’ll last a long time if you use it primarily for salad dressings though. Definitely worth the extra cost!

    Also, amazing Asian tahini dressing: Blend 2 tbsp tahini with 1 clove of fresh garlic, 1/4 inch of fresh ginger, 1/4 c of soy sauce, Juice of 1/2 lemon, about a 1/3 c water, or to desired consistency, salt/sweeten to taste.

  4. Averie @ Love Veggies and Yoga
    June 9, 2011 | 3:33 pm

    Evan I LOVE tomatoes and eat one per day! Or more.

    This dressing looks wonderful and the 1st overhead pic of your food is so pretty. Light, bright, and cherry. Love it!

  5. BroccoliHut
    June 9, 2011 | 10:36 pm

    This sounds delicious! I really like tomato & tahini together, ever since I had this amazing tahini BBQ sauce at a vegan restaurant.

  6. h
    June 10, 2011 | 12:29 am

    Oooh, I like the look of this indeed! Indeedy!

  7. How To Grill Onions | The Wannabe Chef
    June 10, 2011 | 9:01 am

    […] could do eat these plain on salads with broccoli, chickpeas, and tomato-tahini dressing. A little coarse sea salt really brings out the sweet onion […]

  8. Megan@eatmybeets
    June 13, 2011 | 3:21 pm

    Mm that looks delicious! I’ve been really wanting to make my own dressing lately. I may have to give this a go!