Moroccan Tomato Salad

Moroccan Tomato Salad
Moroccan Tomato Salad

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound tomatoes

  • 2

    spring onions

  • 1

    large garlic clove

  • 1/2

    tsp Ras el Hanout (or ground cumin + a hint of curry powder and nutmeg)

  • Lemon zest (about 1/4 tsp)

  • 3

    tbsp olive oil

  • 1

    tbsp red wine vinegar

  • Fresh flat-leaf parsley

  • Fresh dill

  • Pepper

  • Salt

Directions

1. Cut the tomatoes in half and squeeze out the seeds. Don’t fret over a few seeds, though. 2. Finely mince the tomatoes and transfer them to a big bowl. 3. Toss the goo. It does look somewhat gross, doesn’t it? Sorry ‘bout that. I have a cruel streak. 4. Finely mince the spring onions and add them to the tomatoes. 5. Finely mince a small handful of dill. Don’t go overboard or it will become overpowering and you really want the flavors to blend together. 6. Do the same with a handful of flat-leaf parsley. 7. Season with a generous amount of salt and black pepper. 8. Grab a bowl and combine 3 tbsp (extra virgin) olive oil, 1 tbsp red wine vinegar, a grated garlic clove and about 1/4 to 1/2 a tsp lemon zest. 9. Mix it up and pour it in with the tomato salad. Combine and taste to check the seasoning. 10. The finishing touch: 1/2 a tsp Ras el Hanout. You can also replace this by 1/4 tsp ground cumin and a touch of curry powder. 11. Serve.

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