Creamy and tangy, Lemon Basil Tahini Dressing can elevate any salad to the next level. This recipe is a perfect combination of fresh herbs, nutty tahini, zesty lemon, piquant Dijon mustard, olive oil, and white balsamic. And, it’s quick and easy to prepare, taking only a few minutes to blend all the ingredients together. With its unique flavor and texture, this tahini dressing is a healthy and delicious addition to any meal.
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Lemon Basil Dressing: What Inspired my Tahini Dressing Recipe
Inspired by the vibrant flavors of Greek cuisine, I developed this boldly flavored dressing to complement my fresh Greek Orzo Salad, which features the traditional Greek ingredients artichoke hearts, Kalamata olives, bell peppers, and tomatoes. Starting with my favorite Dijon Vinaigrette Dressing recipe as the base, I made these changes and additions:
- To infuse a Mediterranean flair, I added tahini (see definition under “quick tip” below).
- To balance out the slight bitterness of the tahini, I swapped out the white wine vinegar for white balsamic vinegar, which has a slightly sweeter flavor, and added a touch of honey.
- To further enhance the dressing’s citrus notes, I incorporated fresh lemon juice and basil.
After several rounds of testing, with multiple trips up and down the stairs to Robert’s office for his opinion, we found the perfect balance between the nutty, slightly bitter taste of tahini and the fresh citrusy lemon, tartness of vinegar, and sweetness of honey and basil. The resulting Lemon-Basil Tahini Dressing is bright and zesty, with a subtle nutty undertone that adds a delicious complexity to any dish!
Quick Tip
Tahini is a sesame seed-based paste that resembles peanut or almond butter in texture. In addition to tasting nutty, it’s a bit earthy, and slightly bitter.
Lemon Basil Dressing Ingredients
Here’s a summary of the resulting ingredients in this vibrant dressing:
- Extra virgin olive oil
- Lemon-infused or white balsamic vinegar
- Dijon mustard
- Garlic cloves
- Tahini
- Fresh lemons
- Fresh basil leaves
- Honey
- Kosher salt
- Fresh ground pepper
How to Make this Tahini Salad Dressing Recipe
Here’s all you have to do to create this amazing dressing, with only 5 minutes of prep time and 30 minutes of refrigeration:
- Blend tahini and lemon juice.
Place the tahini and lemon juice in the bowl of a small food processor. Process until smooth. - Add remaining ingredients; blend.
Add the olive oil, basil, garlic, 1 tablespoon honey, mustard, vinegar, zest and salt; process until smooth. - Thin dressing with water.
Slowly add water, a tablespoon at a time, as needed to thin the dressing. - Adjust seasonings as needed.
Season to taste with ground pepper, and additional honey and/or salt. - Refrigerate.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Bring to room temperature before serving.
What to Serve with Basil Lemon Salad Dressing
This Lemon-Basil Tahini Dressing is delicious on most salads, not just my Greek Orzo Salad. Toss it with mixed greens, cooked grains (like couscous), cucumber, tomato, cooked chicken – it works well with almost all salad ingredients! I also like it drizzled on roasted vegetables, especially broccoli and asparagus.
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Tahini Lemon Basil Salad Dressing
Creamy and tangy, Lemon Basil Tahini Dressing can elevate any salad to the next level. This recipe is a perfect combination of fresh herbs, nutty tahini, zesty lemon, piquant Dijon mustard, olive oil, and white balsamic. And, it’s quick and easy to prepare, taking only a few minutes to blend all the ingredients together. With its unique flavor and texture, this tahini dressing is a healthy and delicious addition to any meal.
- Prep Time: 5 mins
- Refrigeration Tme: 30 mins
- Total Time: 35 minutes
- Yield: Around 1 cup 1x
- Diet: Gluten Free
Ingredients
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1/4 cup packed fresh basil leaves
- 2 garlic cloves, chopped or pressed
- 1 tablespoon honey, or more to taste (see Note)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon balsamic vinegar – or white balsamic vinegar
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt, or more to taste
- Fresh ground pepper, to taste
- 1/4 cup water – add as needed to thin (see directions)
Instructions
- Place the tahini and lemon juice in the bowl of a small food processor. Process until smooth.
- Add the olive oil, basil, garlic, 1 tablespoon honey, mustard, vinegar, zest and salt; process until smooth.
- Slowly add water, a tablespoon at a time, as needed to thin the dressing.
- Season to taste with ground pepper, and additional honey and/or salt.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Bring to room temperature before serving.
Notes
Note on honey: I have found that the bitterness of tahini varies significantly by brand – from not bitter at all, to very bitter. As a result, when preparing the dressing you really need to taste and add more as needed. Adding more salt also reduces the bitterness.
Make ahead: Can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water.
- Category: sauces, salad dressing, gluten free
- Method: No bake
- Cuisine: Mediterranean
