There’s something truly magical about Moroccan cuisine, where every dish tells a story of rich cultural heritage and vibrant flavors. I remember the first time I tasted a Moroccan salad—it was during a family vacation to Marrakech. We had wandered through the bustling souks, marveling at the colorful spices and textiles, when we stumbled upon a small, unassuming café tucked away in a quiet corner. The aroma wafting from the kitchen was irresistible, drawing us in.
We were greeted with warm smiles and seated at a table adorned with colorful tiles. As we perused the menu, a vibrant salad caught my eye. When it arrived, it was more than just a salad; it was a symphony of fresh ingredients and bold flavors. The tomatoes, cucumbers, and bell peppers were perfectly balanced with fragrant herbs and a zesty lemon dressing. Each bite transported me to the heart of Morocco, capturing the essence of the country’s culinary traditions.
Inspired by that memorable meal, I set out to recreate this Moroccan Classic Salad at home. It’s incredibly simple to make but brimming with fresh, robust flavors that make it feel like a special occasion. The key to this salad is the use of high-quality ingredients and a touch of patience—marinating the red onions in lemon juice mellows their sharpness, allowing them to blend seamlessly with the other vegetables.
In my own kitchen, this salad has become a go-to favorite for family gatherings and casual dinners alike. It’s a dish that brings people together, evoking the warmth and hospitality of Moroccan culture. Whether you’re enjoying it on a sunny afternoon or serving it as a refreshing side at a dinner party, this salad never fails to impress.
So, if you’re looking to add a burst of color and flavor to your meal, give this Moroccan Classic Salad a try. It’s a wonderful way to experience a taste of Morocco without leaving your home. The combination of juicy tomatoes, crisp cucumbers, and the optional roasted bell peppers makes for a delightful, easy-to-make salad that’s both satisfying and nourishing.
Making Moroccan Classic Salad
Ingredients
- 1 lb. tomatoes (about 4-5 medium tomatoes), seeded and diced
- ½ of a long English cucumber (about 1 cup diced)
- 2 green bell peppers, roasted (optional)
- 1 small red onion, finely diced
- 3 tablespoons extra virgin olive oil
- Juice from half a lemon (about 1½-2 tablespoons)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Directions
- If using green bell peppers, begin by roasting them. You can either place them directly over a gas flame or on a grill, turning until all sides are charred. Alternatively, set them cut-side down on a baking sheet under a broiler preheated to high for about 15 minutes, until blackened. Once roasted, transfer the peppers to a covered bowl or plastic bag to cool. After cooling, peel off the blackened skin and chop the peppers into ½-inch squares.
- Finely dice the red onion and place it in a large salad bowl. Drizzle the lemon juice over the onion and mix to coat. Allow the onions to marinate in the lemon juice while you prepare the other ingredients; this will soften their sharp flavor.
- Slice the tomatoes in half horizontally, remove the seeds, and dice into ½-inch pieces. Arrange the tomatoes over the marinated onions in the bowl without mixing.
- Cut the cucumber into small cubes and layer them over the tomatoes.
- If you are using roasted bell peppers, add them on top of the cucumber. Scatter the chopped parsley and cilantro over the vegetables.
- Season with cumin, salt, and black pepper. Drizzle the olive oil around the edges of the bowl.
- Gently toss the salad to combine all the ingredients. Serve immediately, or cover and refrigerate until ready to serve. Toss again before serving and adjust the seasoning if necessary.
Storing Suggestion
Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld together as it sits, but it’s best enjoyed fresh.
Cooking Tips
For added flavor, try using different herbs or spices, such as fresh mint or smoked paprika. If you prefer a spicier kick, add a pinch of cayenne pepper or chopped chili peppers.
Serving Suggestions
This Moroccan Classic Salad pairs beautifully with grilled meats or as a refreshing side for a Mediterranean feast. Serve it chilled or at room temperature with a drizzle of additional olive oil and a sprinkle of crumbled feta cheese for extra richness.
Ingredient Substitutions
If you don’t have English cucumber, regular cucumbers work well too. You can also substitute red onions with shallots for a milder taste or use lemon zest instead of lemon juice if you’re out of fresh lemons.
Seasonal Variations
In summer, add diced avocado or fresh corn for a seasonal twist. During winter, try adding roasted squash or sweet potatoes for a hearty variation.
Allergen Information
This salad is naturally gluten-free and dairy-free. If you have a citrus allergy, substitute the lemon juice with apple cider vinegar or omit it entirely.
FAQ:
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just keep it in the refrigerator and toss it gently before serving to refresh the flavors.
Can I use other vegetables in this salad?
Absolutely! Feel free to add other vegetables like radishes, olives, or even cooked chickpeas for additional texture and flavor.
How can I make this salad more filling?
To make the salad more substantial, consider adding protein such as grilled chicken, feta cheese, or chickpeas.
What should I do if I don’t have fresh herbs?
If fresh parsley or cilantro is unavailable, you can use dried herbs, though the flavor will be less vibrant. Use about one-third of the amount if using dried herbs.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for its bright flavor, you can use bottled lemon juice as a substitute. Just be sure to adjust the amount to taste.
How do I roast bell peppers if I don’t have a grill?
Place the peppers on a baking sheet under a broiler, turning them occasionally until the skin is charred and blackened. Then, let them steam in a covered bowl or plastic bag before peeling.
Moroccan Classic Salad
Ingredients
- 1 lb. tomatoes about 4-5 medium tomatoes, seeded and diced
- ½ of a long English cucumber about 1 cup diced
- 2 green bell peppers roasted (optional)
- 1 small red onion finely diced
- 3 tablespoons extra virgin olive oil
- Juice from half a lemon about 1½-2 tablespoons
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- If using green bell peppers, start by roasting them. Place the peppers directly over a gas flame or on a grill, turning until all sides are charred. Alternatively, place them cut-side down on a baking sheet under a preheated broiler for about 15 minutes, until blackened. Once roasted, place the peppers in a covered saucepan or sealed plastic bag to cool. When cool, peel off the blackened skin and chop the peppers into ½-inch squares.
- Dice the red onion and place it in the bottom of a large salad bowl. Pour the lemon juice over the onions and toss to coat. Let the onions marinate in the lemon juice while preparing the rest of the ingredients. This will mellow the sharpness of the onions.
- Cut the tomatoes in half horizontally, remove the seeds, and dice them into ½-inch pieces. Place the tomatoes over the marinated onions, but don’t mix them yet.
- Dice the cucumber into small cubes and layer them over the tomatoes in the salad bowl.
- If you’re using the roasted peppers, add them on top of the cucumber. Sprinkle the chopped parsley and cilantro over the vegetables.
- Season the salad with cumin, salt, and black pepper. Drizzle the olive oil around the edges of the bowl.
- Toss the salad gently to combine all ingredients. Serve immediately, or cover and refrigerate until ready to serve. Toss once more before serving and adjust seasoning if needed.
