Classic Moroccan Tomato Salad Food

MOROCCAN TOMATO SALAD

Steps:

• In a bowl combine all the ingredients together and keep in the fridge until ready to serve . Serve cold.
• (Can be refrigerated for 3-4 hours)

SALADE ARABE TRADITIONNELLE (MOROCCAN TOMATO SALAD)

Steps:

• Cut the pepper into strips about half an inch wide. Cut the strips crosswise into thin slices. There should be about 1/3 cup. If there is more than that, save the remaining for another use.
• Put the pepper in a bowl and add the remaining ingredients. Blend. Chill.

MOROCCAN TOMATO SALAD

Steps:

• Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
• Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.

MOROCCAN TOMATO AND CAPSICUM SALAD

Steps:

• Quarter the capsicums, and remove the saeeds and membranes.
• Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
• Place in a paper or plastic bag for about 10 minutes.
• Peel.
• Chop the capsicum coarsely.
• Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
• Peel and seed, then chop coarsely.
• Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.