YOGURT-TAHINI & ISRAELI SALAD TOAST / by Lindsey | Dolly and Oatmeal


the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as i’m hitting 40 weeks pregnant in the next few days πŸ˜…πŸ˜¬). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. it’s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.

i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then there’s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, it’s a good one that hits all the right spots!



yogurt tahini & israeli salad toast | v & gf

  • i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.

  • i use a gluten-free boule from a local maker (if you’re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).

print the recipe!

| serves 4-6 as a side |

yogurt tahini

  • 1/3 cup tahini

  • 3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)

  • 1-2 tablespoons fresh lemon juice

  • 1 clove garlic, grated over a microplane (or minced)

  • salt and pepper, to taste

israeli salad

  • 6 ounces cherry tomatoes, cut in half

  • 4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks

  • 1/4 red onion, chopped small

  • 2 tablespoons chopped parsley

  • 1/2 lemon, juiced

  • 1 tablespoon extra virgin olive oil, plus more to drizzle

  • 1 1/2 teaspoons ground sumac

  • 1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled

  • yogurt-tahini (recipe above)

  • herb flowers, to garnish (optional)



method

  1. make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.

  2. make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.

  3. spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.

  4. if you’re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).


similar recipes:


cilantro & hemp toast w/ yogurt-tahini

cilantro & hemp toast w/ yogurt-tahini

sumac-roasted veggies with yogurt-tahini

sumac-roasted veggies with yogurt-tahini

miso-tahini avocado toast

miso-tahini avocado toast