Middle Eastern Paneer Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Middle Eastern paneer salad has become my go to dish whenever I want something fresh and satisfying without spending hours in the kitchen. The beauty of it is that everything comes together in under 50 minutes, making it perfect for busy weeknights. Paneer is wonderfully versatile and packed with protein, keeping you full and energized. The tahini dressing brings such authentic flavor and richness that you'd swear you ordered it from a restaurant, yet the whole meal is incredibly budget friendly. I love how crisp and vibrant the vegetables stay, and honestly, this salad has converted quite a few skeptics at my dinner table.
Ella x
Ingredients
- 400paneer
- 473 mlcucumber(sliced)
- 473 mltomato(chopped)
- 237 mlred onion(thinly sliced)
- 237 mlparsley(chopped)
- 120 mltahini(store-bought or homemade)
- 2 tablespoonslemon juice(freshly squeezed)
- 2 clovesgarlic(minced)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 60 mlolive oil
Detail level
Instructions
- 1
In a large bowl, whisk together tahini, lemon juice, garlic, salt, and black pepper until smooth.
Tip: Adjust the amount of garlic to your taste.
- 2
Add the sliced cucumber, chopped tomato, thinly sliced red onion, and chopped parsley to the bowl.
Tip: Make sure the vegetables are evenly coated with the tahini dressing.
- 3
Cut the paneer into 1-inch cubes and add it to the bowl.
Tip: If using store-bought paneer, make sure it's drained and pat dry before using.
- 4
Drizzle the olive oil over the salad and toss gently to combine.
Tip: Be careful not to break the paneer cubes.
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