Cilantro Tahini Dressing

Add some Middle Eastern flair with a tahini and cilantro salad dressing. Bonus points because it’s super easy to whip up. Our Salad Dressing topic is brought to you by Stonyfield Organic.

Cilantro Tahini Dressing

Let’s face it, most of us eat salad to get the dressing, right? But that leaves the question of what kind of dressing you want. Are you a light oil and vinegar lover or are creamy dressings more your style? If thick and creamy is your thing, you should try making your dressings with a tahini base.

Tahini is a Middle Eastern sauce made from sesame paste (think nut butters) that can be found in the international section of most grocery stores. Sometimes you can buy it already prepared, but making your own is easy and allows for much more customization. A classic tahini sauce is made with equal parts sesame paste and water, with the addition of garlic, lemon juice and salt to taste. But adding Greek-style yogurt gives it a wonderful creamy texture and it pairs well with a large variety of spices and herbs.

Cilantro is as popular in Middle Eastern cuisine, so it goes well with tahini. And I love the fresh, herby taste and smell it adds to fresh vegetables. Serve this on your favorite salad and add some grilled chicken to make it more of a hearty lunch.

Cilantro Tahini Dressing

Yield: 4 servings


  • ¼ cup Greek-style yogurt (plain), such as Stonyfield Organic
  • ¼ cup sesame paste
  • ¼ cup water
  • 2 Tbsp. lemon juice
  • 1 clove garlic, peeled and chopped
  • 2 Tbsp. chopped fresh cilantro
  • Salt and pepper to taste


  1. Add the Greek yogurt, sesame paste, water, lemon juice and garlic to a small food processor and puree until smooth.
  2. Add the cilantro and pulse a few times to combine.
  3. Season with salt and pepper to taste. (Note that the dressing will thicken up in the refrigerator so just thin it out with a little water or lemon juice.)
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Anita Schecter

Anita is the voice behind the blog, Hungry Couple. She’s a writer, photographer, recipe developer, cook, bottle washer, shaker of creative cocktails and doggie mama. Anita also writes a monthly food column for Parade Magazine and is the on-staff Middle Eastern cuisine expert at Food. She’s been known to eat salad with her fingers.