Zov's Olive Salad with Tahini
Source: The San Francisco Chronicle
From Zov Karamardian of Zov's Bistro in Tustin
Yields about 7 cups

Serve as an appetizer with pita bread. The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.

Salad
4 cups green olives, halved and pitted
2 large tomatoes, halved, seeded and chopped
1 cup coarsely chopped toasted walnuts
1 bunch cilantro, chopped
1 bunch parsley, chopped
1 bunch green onions, chopped
4 garlic cloves, minced
1 jalapeno, finely minced
Juice of 1 lemon

Tahini Dressing
1 cup tahini
1/2 bunch parsley, coarsely chopped
1 garlic clove, chopped
1/2 cup lemon juice
Salt and freshly ground pepper to taste

Combine all salad ingredients in a large bowl.

To make the dressing: Combine the tahini, parsley and garlic in a food processor; process until the parsley is almost pureed. With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to bring the mixture to the consistency of creamy salad dressing. Season with salt and pepper.

Add the tahini dressing to the salad (you may not need all of it). Toss well. Taste and adjust seasoning.