Enter, my beloved Grilled Tomato and Tahini Dressing. I developed this recipe in my work for Whole Foods Market as a delicious option for nights when all you can manage is to get the grill going. (Also, full disclosure—Noah, my husband, LOVES grilled tomatoes, but they’re not my favorite, so this dressing makes both of us happy!)
You can use this in a thousand different ways. It’s so good as a salad dressing, but equally irresistible as a sandwich spread. I also love to just serve a dollop alongside grilled veggies or cooked grains. Ooooo…imagine making a chicken salad with this as the binder (instead of the more classic mayo)!
Easy recipes like this are so good for staying connected to your kitchen in the warmer months, when the hot weather makes it hard to buckle down and cook. And, while you have the grill going, grill several chicken breasts or tofu slabs for the week, and add some bell peppers and sweet onions, too. Lean into this simple meal prep for yummy meals all week long!
I’d love to know what you end up doing with this oil-free, 5-ingredient dressing.
Grilled Tomato and Tahini Dressing
Makes about 1 cup
12 cherry tomatoes
1/3 cup tahini
1 1/2 tablespoon white wine vinegar
Large pinch cayenne pepper
1/2 teaspoon fine sea salt
Prepare a grill for medium-high heat cooking. Thread cherry tomatoes onto 2 metal skewers or arrange in a grill basket and grill, turning frequently, until the skins begin to char and tomatoes are tender but not bursting, 4 to 5 minutes. Place in a blender with tahini, vinegar, salt and cayenne, and blend until smooth; add water a tablespoon at a time until dressing is a little thicker than heavy cream.
Store in an airtight container in the refrigerator for up to 5 days.