In the Middle East, the most popular salad is a basic green salad of cucumbers, tomatoes, purple onions or shallots sliced into small pieces and dressed with lemon, garlic, olive oil, vinegar, salt, pepper and maybe some cumin. A humble basic salad, after being dressed in the simple salad dressing, the flavors of tomatoes and onions and cucumbers start to dance together and produce an intense almost pickle-like taste owing to the vinegar. Such a simple salad is always served so that its vinegary goodness can help make heavy meat and stew dishes feel lighter and well-rounded. 

More complex salads are often part of the repertoire of mezzes offered at a restaurant or served during drinks with family and friends at home. As the trend to grow leafy greens hydroponically such as various types of lettuces continues to develop, you find lettuce year round in markets in the Middle East rather than only in the winter months when cooler temperatures would allow for lettuce to grow. 

A simple salad dressing can elevate a boring salad from one you want to skip to a fantastic salad you want to eat again and again. Owing to tahini’s versatile flavor, this lemon tahini salad dressing recipe can be added to any base of greens or vegetables being served as a side dish, and help expand your repertoire of salads. Just combine and toss together an hour or two before you intend to dress your salad so that the ingredients mix well together and bring out all their flavors.