Guys, this salad is so festive! When I saw those teeny tiny beautiful sweet bell peppers at the market I couldn’t resist. They work great in this salad because they’re hearty and crunchy and pair very well with a light and creamy tahini za’atar dressing.
Rainbow foods are all the rage these days
Seriously, it’s a thing. So, I know I’m being super trendy by naming my Mediterranean Rainbow Pepper Salad accordingly. But, really, how could I not? It most certainly could not have been avoided after arranging the extra peppers in the background of these photos by color.
Some people arrange the books on their bookshelves by color. I apparently arrange tiny peppers. And I’m okay with that. One of my favorite Instagrammers, Emily Blincoe, arranges items she finds in nature by color and size and shape. I can’t even imagine the time and patience it takes to do that. Respect.
Whipped tahini: a magical ingredient
If you’re looking for a plant-based way to thicken your dressing and make it super creamy, I cannot encourage you enough to try using whipped tahini as the base.
Whipped tahini sounds way fancier than it is. You simply put a spoonful of tahini and a squeeze of fresh lemon juice in a bowl. Whisk whisk whisk and behold! It’s transformed into a light and airy and almost-fluffy mixture. And don’t worry – the tahini doesn’t lose it’s rich and nutty flavor. Seriously. Try it!
Whipped Tahini Za’atar Dressing
To my base of whipped tahini, I added some basic dressing staples: olive oil, salt, pepper, and za’atar. Za’atar is a spice mix I never knew I needed until I brought some home from the local market one day. Adding that to an otherwise simple vinaigrette really packs in all those wonderful zesty Mediterranean flavors you’re looking for in a salad like this.
Plus there’s kalamata olives (love) and feta cheese (love x2) in there too.
So, ya know, enjoy!