Moroccan Tomato Salad
Moroccan tomato salad is tasty, easy to prepare, and an excellent side for meat, fish, and grain dishes. You can expand this recipe by adding green olives, capers, or preserved lemons. Make sure you pick the ripest and firmest tomatoes. I personally prefer to cut tomatoes into slices, since they are less prone to getting watery. In my opinion, Mediterranean climates produce the most fragrant tomatoes I have ever eaten – they burst with flavor and are an inviting sight at the markets. Don’t miss the chance to grab some when you see them.
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.
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