Ingredients

• 2 cups orzo, cooked and cooled
• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1 large red bell pepper, diced
• ½ cup of red onion, finely chopped
• ½ cup of Kalamata olives, sliced
• ½ cup of fresh parsley, chopped
• ½ cup of fresh mint, chopped for garnish 

Dressing:

• 4 tablespoons of Tal's lemon tahini
• 3-4 tbsp of water, to thicken, if needed
• 2 tbsp of olive oil
• 2 cloves of garlic, minced
• Salt and black pepper, to taste
• 2 tsp of maple syrup or agave nectar (optional for a slight sweetness)

Method

• Prepare the Dressing: In a bowl whisk all together, Tals' Lemon Tahini with water, olive oil, garlic, salt and black pepper until it gets well-smoothed out, adjust the consistency of this sauce using more water for pourability but creamy texture; it adds the sweetener you'd like to have.
• Compose the Salad: Place orzo, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint leaves all in one big bowl to mix.
• Dress and Toss: Pour over the salad for dressing then toss for even coating of ingredients.
• Serve: Transfer in a big bowl, more parsley and/or mint added for decoration and enjoy it! Best consumed within 2-3 days in the fridge. Serves 6-8 people.