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Rainbow Sabich Salad with Spicy Tahini Dressing

Rainbow Sabich Salad with Spicy Tahini Dressing

Amy Kritzer
When they say you should eat the rainbow, I take that very literally with my Rainbow Sabich Salad with Spicy Tahini Dressing!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Salad
Cuisine Jewish
Servings 2 -4


  • For salad:
  • 1 medium eggplant cut into 1/2 inch slices
  • Salt
  • 4 red potatoes cut into quarters
  • 1 beet peeled and small diced
  • Extra virgin olive oil
  • 2 eggs
  • 1 small cucumber small diced
  • 1 Roma tomato small diced
  • 4 cups arugula
  • 2 tablespoons chives
  • For dressing:
  • 1/2 cup tahini paste
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove
  • 3 roasted hatch chilies
  • Juice from 1 lemon
  • 1/4 cup water more or less depending on how thick you want the dressing
  • Salt and pepper to taste


  • Season eggplant liberally with salt and let sit for 20 minutes to remove some of the bitter taste.
  • Preheat the oven to 400 degrees F. Brush eggplant and potatoes with olive oil and season with salt. Place on a foil lined cookie sheet.
  • Drizzle beets with olive oil and salt and place on a separate foil lined cookie sheet. Roast vegetables until tender, about 25 minutes, and set aside.
  • Meanwhile, hard boil your eggs. Put them in cold water, bring to a boil and simmer for 12 minutes. Let cool in an ice bath, peel and separate yolks from whites and dice.
  • To make dressing, process all ingredients in a food processor. Add in enough water to get desired texture and season with salt and pepper to taste.
  • To build salad, lay down a bed of arugula. Place in piles or rows the eggplant, potatoes, beets, cucumbers, tomatoes, egg white and yolks. Drizzle with dressing and garnish with chives.
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