Published on May 17, 2022 at 4:32 p.m.
Fresh, light and seasonal, here are three words to describe the contents of this small bowl with red and purple reflections. Essential recipe of Moroccan cuisine, this salad ready in a jiffy will quickly become your favorite starter as the preparation is easy, and the result succulent.
In Morocco, meals traditionally begin with raw vegetable salads, or cold vegetable purees, depending on the season. Served in small bowls and plates, these are a pleasure for both the palate and the eyes, and create a festival of colors on the table.
How to make a Moroccan tomato and onion salad?
The basic Moroccan salad recipe includes very few ingredients: tomatoes, red onions, salt, pepper and olive oil. Many also add cucumber, and spice it up with a squeeze of lemon juice or a little vinegar.
In terms of quantity, for two people, there are about 2 tomatoes, 1 onion and 1 cucumber (if used), or an average of ½ onion per tomato. But in reality, there is no rule as such. The proportions vary and depend on individual taste.
Once the tomato and onion have been run under cold water (and possibly the cucumber), cut everything into small dice, without removing the skin and seeds. Finally, we put all the food in a bowl, before seasoning everything with spices, herbs and oil.
Seasonings that have proven themselves
Nothing prevents you from adding your little touch and flavoring your salad with a pinch of cumin, or a teaspoon of orange blossom. Some also add fresh herbs such as cilantro, mint or parsley, finely chopped. As a decoration, for example, you can embellish your plate with black olives or lettuce leaves.
The Moroccan tomato and onion salad can be eaten freshly prepared as a starter accompanied, for example, by homemade briouates, a small bowl of lentils or carrots flavored with cumin depending on the season. It is also served as an accompaniment, alongside a lemon confit chicken tagine, or grilled meats.