Salade Marocaine
The Quirky Foodster Team
Ingredients
- Tomatoes, finely diced — 3
- Cucumber, finely diced — 1
- Green bell pepper, finely diced — 1
- Onion, finely diced — 1/2
- Chopped coriander and parsley — 2 tbsp
- Olive oil — 3 tbsp
- Lemon juice — 1 tbsp
- Salt and pepper — to taste
Method
- Combine the diced tomato, cucumber, pepper and onion in a bowl.
- Add the chopped herbs.
- Drizzle with olive oil and lemon juice, and season with salt and pepper.
- Toss well and let sit for 10 minutes before serving to let the flavours meld.
Introduction: A finely diced tomato, cucumber, onion and pepper salad dressed with olive oil, lemon and herbs, a refreshing staple alongside nearly every Moroccan meal.
Cultural Background: This simple chopped salad appears at almost every Moroccan table, its bright, fresh flavours offering balance to richer tagines and couscous dishes, with each household bringing subtle variations to the classic combination.
Tips: Dice the vegetables finely and evenly, as is traditional for this salad’s texture. Let the salad rest briefly before serving so the dressing has time to develop.
Variations: Add a pinch of cumin for extra warmth. Include a few olives for a briny contrast.
Storage: Best eaten fresh; store covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 110 kcal, 2 g protein, 8 g fat, 10 g carbohydrate.
FAQs:
Q: Is this salad spicy?
A: No, it’s a mild, fresh salad; heat can be added separately with a chili
Q: What is this salad usually served with?
A: Nearly any Moroccan main course, from tagines to
- Tomatoes, finely diced — 3
- Cucumber, finely diced — 1
- Green bell pepper, finely diced — 1
- Onion, finely diced — 1/2
- Chopped coriander and parsley — 2 tbsp
- Olive oil — 3 tbsp
- Lemon juice — 1 tbsp
- Salt and pepper — to taste
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