Tahini Vinaigrette Salad Dressing

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I took a look at my calendar yesterday and realized that Thanksgiving (American Thanksgiving, that is) is only two weeks from today. What? How is this possible? I’m not prepared for the holiday season, as is clearly demonstrated by my lack of holiday themed recipes going up on Live Simply.

Can you forgive me for not posting a single holiday recipe so far?

Thank you, I appreciate it!

A simple, easy-to-make tahini vinaigrette salad dressing.

Today’s non-holiday recipe is a good one. If you follow me over on Instagram, you’re probably familiar with this dressing. I’m obsessed with it!

I make this tahini dressing once a week to enjoy on salads, baked potatoes, as a veggie dip, or just eat with a spoon. I’m serious about the spoon. It’s honestly that good. In fact, this is the best vinaigrette salad dressing ever, in my humble opinion.

A simple, easy-to-make tahini vinaigrette salad dressing.

The salad dressing is made with the simplest of ingredients. The main star in this dressing is, tahini.

Tahini is made from ground sesame seeds. It’s a creamy, nut butter-like food. Tahini is commonly used to make hummus and other dips, and may be found either in the nut butter section or ethnic section in the grocery store. When tahini is mixed with olive oil, lemon juice, garlic, and a touch of salt, the end result is today’s salad dressing.

A simple, easy-to-make tahini vinaigrette salad dressing.

While this dressing is easy and simple enough to make even on the busiest of weeknights, I personally like to make a jar on the weekend during my prep time. It’s nice to know that a jar of ready-to-use dressing is sitting in my fridge. This means I have one less thing to make during the week.

A simple, easy-to-make tahini vinaigrette salad dressing.

I’m going leave you here (for today), because I have some holiday recipes to test and photograph. Pumpkin scones, maple marshmallows, and cranberry orange bread are waiting for me in the kitchen. This dressing is also waiting, in my fridge, and it’s about to become my lunch (along with a big salad and some leftover chicken from earlier this week #preptimewin).

A simple, easy-to-make tahini vinaigrette salad dressing.

Tahini Salad Dressing
5 from 3 votes

Tahini Vinaigrette Dressing

A simple, easy-to-make tahini vinaigrette salad dressing. 

Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 ounces
Calories 164 kcal
Author Kristin Marr


  • 1/3 cup extra virgin olive oil
  • 1 lemon juiced
  • 2 TB tahini
  • 1 garlic clove minced
  • 1/4-1/2 tsp salt to taste*
  • pinch pepper to taste


  1. Add the olive oil, lemon juice, tahini, garlic, salt, and pepper to a small jar (an 8-ounce mason jar works well). Seal the jar with a lid, and shake to combine the ingredients. 

  2. Use the dressing immeadiately, or store the dressing (sealed) in the fridge for up to 2 weeks.

Recipe Notes

Stir the tahini before using. 

*I recommend adding 1/4 teaspoon of salt, shaking the jar to combine the ingredients, then adding more salt to taste. Same with the pepper. Start with a pinch, then add more to taste. 

A simple, easy-to-make tahini vinaigrette salad dressing.

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  • With all you’ve been through this year you definitely deserve some slack on the holiday recipes. 🙂 I’m also looking forward to them! Thanks for posting this simple recipe. I have to admit I’ve even skipped the salad at dinner because I was too burnt out to make the dressing (and I don’t buy pre-made dressings). Can’t wait to try this!
    Speaking of holidays, are you finding time for your favorite DIY gifts? What are you making this year?

    • Thanks, Tamara! I’m excited to share some holidayish recipes soon.

      This year, I’m going to make a bunch of candles in the slow-cooker, and then give folks a little gift basket with a couple of candles, a bag of good coffee (probably from a local roaster in the area), a couple of ceramic coffee mugs, and maybe a couple of bars of soap from the market. So each basket will be for one couple. That’s my plan right now. It might be fun to make some marshmallows, too, and maybe make hot chocolate mix instead of giving the coffee. I’m still thinking through all of this ;).

  • We make a similar dressing often and use a splash of dark soy in place of the salt. We love this with roasted veggies and cooked quinoa!

  • Trying to find where you posted about your lettuce keeper that you use in your fridge, but I can’t seem to find it. Could you point me in the right direction? Thank you! I love your site. Working on making healthy changes this year and your site is definitely a great resource!

  • I put this over a kale and brussels sprouts salad with some quinoa and it was delicious! I also put my own little spin on it and added some finely chopped fresh cilantro to the dressing and I really enjoyed it. Thanks for sharing!

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