Moroccan Tomato Salad Food

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 SALAD (SHLADA) RECIPE

Steps:

• Gather the ingredients.
• Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
• Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
• Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.

CLASSIC MOROCCAN TOMATO SALAD

Steps:

• Halve the cherry tomatoes, mince the onion, parsley, and cilantro.
• In a small bowl combine all ingredients and mix well. Taste to see if you want to add any additional salt, pepper or cumin.
• Enjoy over omelettes, with bread, or as a side salad.

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.

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Steps:

• Preheat grill or grill pan to high.
• • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• • Remove the green peppers from the grill and set aside to cool.
• • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!