Moroccan Tomato Salad

Jump to Recipe

Prepare yourselves. Moroccan Tomato Salad is basically the salad of your dreams. Get your knife skills ready and then get ready to eat this on the side of everything!

Moroccan Tomato Salad from www.whatsgabycooking.com (@whatsgabycookin)

okay - I'm not even exaggerating one bit when I tell you that this salad made an appearance at every single meal while we were in Morocco. Lunch - yes. Dinner - duh. Sometimes even at breakfast on the side of an egg tagine. Safe to say I developed a full on addiction to this bright, fresh and colorful salad. It's my new everything and it actually goes with EVERYTHING.

A lot of food in Morocco is quite brown and it's all pretty much stewed, so this bright salad was the perfect way to brighten everything up. You can put it over your tagine, eat it on top of some couscous, throw a spoonful on top of some flatbread... you name it. The Moroccan Tomato Salad is the new side salad / condiment of my dreams!

Are you making the entire Moroccan dinner party spread - here's the full menu for you!

Moroccan Tomato Salad

Author: Gaby Dalkin
5 from 3 votes
Prepare yourselves. Moroccan Tomato Salad is basically the salad of your dreams. Get your knife skills ready and then get ready to eat this on the side of everything!
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish, Salad
Cuisine Moroccan
Servings 8 people

Ingredients
  

  • 1 large yellow onion finely chopped
  • 6 large tomatoes seeded and finely chopped
  • 1 english cucumber peeled and finely chopped
  • 1 red bell pepper seeded and finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped chives
  • 1 tablespoon lemon juice
  • Kosher salt and pepper to taste

Instructions
 

  • In a bowl combine all the ingredients together and keep in the fridge until ready to serve .
  • Serve cold.

Notes

You can make this up to 4 hours ahead. It will get juicier as it sits so keep that in mind, and it's also why you don't want to make it the day before.

Nutrition Information

Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 8mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1449IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

9 Comments

    1. You really don't want to refrigerate tomatoes for more than an hour or two as their flavor is diminished in the fridge! But you could make it a few hours early and let it sit somewhere cool / in the shade / covered

    2. I made it the night before, dont add the salt and lemon juice till about an hour before you are ready.

  1. Looks so delicious!!!! can this be made a day ahead or will it make too much juice?? thank you!!!! will be making your whole morrocan feast this weekend for my husband's family cant wait !!

  2. I just made the salad and added a little bit of mint and tastes Devine. Thank you for the recipes. I love to cook international foods.
    I made the chicken ravine - superb!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating