Moroccan tomato salad is tasty, easy to prepare and an excellent salad to accompany meat, fish, and grain dishes. You can expand this recipe by adding green olives or capers or preserved lemons. Make sure you pick the ripest and firmest tomatoes. I personally prefer to cut tomatoes in slices, they are less prone to get watery.
In my point of view, Mediterranean climates produce the most fragrant tomatoes I have eaten. They burst with flavor and are an inviting sight on the markets. One should not let this mouth-watering opportunity pass and grab some.
Yield: 4 servings
Time: 15 minutes
Ingredients:
- 3 medium ripe, firm tomatoes
- 1 medium onion, thinly sliced
- 1 fresh green chile pepper, seeded and finely chopped
- 1 garlic clove, finely minced
- 1/2 cup (10 g) basil leaves, cut into ribbons
- 1 tsp Ras-el-Hanout or ground cumin or to taste
- 2 Tbsp white balsamic vinegar
- 2 Tbsp extra virgin olive oil
- sea salt and freshly ground pepper
Preparation:
Slice tomatoes and arrange them on paper towels to drain a bit. In the meantime, prepare the dressing. Combine green chile pepper, garlic, Ras-el-Hanout or cumin, white balsamic vinegar and extra virgin olive oil in a small bowl. Taste for salt and pepper.
Arrange tomatoes and onions on a salad plate. Drizzle with the olive oil dressing. Sprinkle basil on top. Serve at room temperature.
