Dec 8, 2013
Refreshing Moroccan Salad with preserved lemon
This recipe is close to one that I have been making for years. I was surprised that Morocco has a similar version. I served this at Thanksgiving and it was well received.
2 Roma tomatoes, peeled and cut into small pieces
1 cucumber, seeds removed and cut into small pieces
1 green bell pepper, seeds removed and cut into small pieces
1 medium red onion, chopped
1 small chili (optional)
2 quarters of preserved lemon, rind only
1-2 TBS white vinegar
2-3 TBS vegetable oil, olive oil, or sunflower oil
1/2 tsp cumin
1/2 tsp paprika
salt/pepper to taste
handful of black olives, pitted
Mix all of the ingredients in a small mixing bowl. Toss. Serve immediately. Enjoy!
You can omit the preserved lemon if you don't have any on hand or you can go here to learn how to make them yourself.