Description
This Moroccan tomato salad is bright, zesty, and irresistibly fresh. Made with ripe tomatoes, red onion, parsley, cilantro, olive oil, lemon, garlic, and cumin, it’s the perfect easy no-cook side dish for weeknights, cookouts, or mezze-style meals.
Ingredients
5 medium ripe tomatoes, diced 1/2 medium red onion, finely chopped 1/4 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped 1 small garlic clove, finely grated or minced 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/2 teaspoon sea salt, or to taste 1/4 teaspoon black pepper, or to taste Optional: 1 teaspoon red wine vinegar Optional: pinch of cayenne or a little harissa for heat Optional: diced cucumber or green bell pepper for extra crunch
Instructions
Wash and dry the tomatoes well. Dice the tomatoes into even bite-size pieces and place them in a large bowl. Finely chop the red onion, parsley, and cilantro, then add them to the bowl. Add the garlic, olive oil, lemon juice, cumin, paprika, salt, and black pepper. If using, add a small splash of vinegar or a pinch of cayenne.
Toss gently until everything is evenly coated. Let the salad rest at room temperature for 10 to 15 minutes so the flavors can meld. Taste and adjust lemon, salt, or cumin if needed. Serve fresh with grilled meats, fish, couscous, bread, or as part of a mezze spread.
Notes
For milder onion flavor, soak chopped onion in cold water for 5 to 10 minutes, then drain well. Use ripe, flavorful tomatoes for the best results. If making ahead, keep the chopped ingredients and dressing separate, then combine 30 to 60 minutes before serving. Store leftovers in an airtight container in the fridge for up to 2 days.