Tomato, Cucumber & Onion Salad With Soft-boiled Eggs & Tahini Sauce

"Here's the plan: spend as much time soaking up the as possible and eat ALL the Israeli salad with Tahini dressing. We'll follow it up with some watermelon slices chilling in the fridge... Who's with me?"
-- @primal_gourmet

Recipe Intro From primal_gourmet

Egg salad gets a bad rap, but Ronny is here to prove us all wrong. The tahini + soft boiled egg combo is super satisfying and makes a great protein packed, vegetarian meal.

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

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  • Recipe Card
Prep time 5mins
Serves or Makes: 4

Recipe Card


  • 3 tomatoes, diced
  • 1 English cucumber, diced
  • 1/2 red onion, diced
  • 1/2 cup finely chopped parsley
  • 4 eggs, boiled exactly 7 minutes and sliced lengthwise
  • 1/2 cup olives
  • 1/2 cup fresh basil
  • 2 tablespoons fresh lemon juice, divided
  • 1/4 cup tahini
  • 2 cloves garlic
  • a pinch of salt
  • 1/4 cup water


  • Step 1

    Arrange tomatoes, cucumber, onion, parsley and eggs on a serving platter. Garnish with olives, basil, and 1 tablespoon lemon juice.

  • Step 2

    Blitz tahini, remaining lemon juice, garlic cloves, salt and water in the bowl of a food processor or immersion blender and drizzle over salad. Serve immediately.