Heirloom Tomatoes with Lemon Tahini Recipe

In a bowl of a food processor, place tahini, half lemon zest, and lemon juice; pulse to combine.

With the motor running, add 7 to 8 tablespoons of cold water and continue to process until the mixture is thick and smooth. Add salt to taste, and refrigerate until cold.

Bring tahini to room temperature. Arrange tomatoes on a platter in a tight overlapping pattern; drizzle half the tahini over tomatoes. Scatter remaining lemon zest on top.

Tuck lemon slices around and between tomatoes. Sprinkle with salt and freshly ground pepper. Serve remaining tahini on the side.