Moroccan · Salad
Chopped Onion, Tomato and Herb Salad
The finely chopped raw salad that comes with grilled meat all over Morocco — tomato, onion and green pepper diced small, tossed with coriander, cumin and lemon into a fresh, crunchy relish. It cuts through fatty brochettes and kefta and needs nothing more than a good knife and ripe tomatoes.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 ripe tomatoes, deseeded and finely diced
- 1 onion, finely diced
- 1 green pepper, finely diced
- 1 large bunch coriander and parsley, chopped
- 1/2 tsp cumin
- Juice of 1 lemon
- 3 tbsp olive oil, salt, black pepper
Method
- 1
Chop everything small
Dice the tomato, onion and pepper into small, even pieces — a fine, uniform chop is the mark of a good version.
- 2
Soften the onion
Toss the onion with the lemon juice and a little salt first and leave 5 minutes to mellow its raw bite.
- 3
Combine
Add the tomato, pepper, cumin, olive oil and herbs and toss well.
- 4
Serve fresh
Season and serve straight away, while everything is crunchy and the tomato has not wept.
Chef's tips
- Deseed the tomatoes so the salad stays crisp rather than swimming in juice.
- Dress it just before serving; it does not keep and quickly turns watery.
Frequently asked questions
What does it go with?
It is the standard fresh salad served with grilled kefta, brochettes and roast meats — its acidity cuts the richness.
Can I add chilli?
Yes — a little finely chopped green chilli or a pinch of harissa adds a welcome kick.