This is called a salad in the Moroccan sense of the word. In Moroccan cuisine, salads are dishes of vegetables that are prepared, cooked or raw, and eaten at the beginning and throughout a meal. You are not likely to be served a leafy green salad there. So, that is why this is a “salad”. It could be a side-dish, condiment, or even a topping for something like grilled fish or chicken.
INGREDIENTS:
3 medium tomatoes, seeded and diced small 1 small top medium red onion, peeled and diced small 1-2 medium peppers (try for various colors), seeded and diced small 2 tablespoons capers, rinsed and drained, dried on a paper towel 1 tablespoon Italian parsley, chopped ½ tablespoon fresh oregano leaf, chopped Salt and pepper to taste 3-4 tablespoons olive oil-Arbequina is a good choice, but look for something buttery ½ lemon, juiced -OPTIONAL- ½ Moroccan Style Salt-Reserved Lemon, pulp removed and discarded, rind rinsed, dried, and finely diced
METHOD:
In a large non-reactive bowl, mix together the tomatoes, onions, peppers, capers, and lemon peel if you are using it. Toss to mix well, then scatter the herbs over all, tossing to mix.
In a separate bowl, add the salt and pepper to the lemon juice and mix in. Whisk in the lemon juice, and then drizzle over the salad. Toss gently to coat everything.
Refrigerate just long enough to chill the “salad”, around 30 minutes.
Use or serve cold.
Chef’s Notes:
Use this with torn lettuces or arugula for a more traditional leafy green salad, or serve as is. This combines well with cooked cold filet beans, and is excellent as a topping for grilled fish and chicken. This combination goes well with cooked cauliflower.
Serves: 4
Source: Chef Andrew E Cohen
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