Tahini, cold-pressed olive oil, white wine vinegar, filtered water, sea salt, and black pepper are whisk until emulsified into a super creamy, luxuriously silky, and perfectly tangy dressing.
2tablespoonscold-pressed olive oil
2tablespoonswhite wine vinegar
1-2tablespoonsfiltered water or more as needed to thin the dressing
Freshly ground black pepper, to taste
Add all ingredients to a mixing bowl and whisk for 30 seconds, or until emulsified.
Refrigerate until ready to serve.
If you prefer more than 2 tablespoons of dressing on your salad, I recommend doubling the dressing recipe. As is, it makes enough for a light drizzle on each salad; however, if you're anything like me, you'll want to double it!