Moroccan Tomato Salad
Bright, zesty, and incredibly refreshing, this Moroccan Tomato Salad bursts with the vibrant flavors of ripe tomatoes, crisp cucumber, and aromatic fresh herbs. Dressed in a simple yet potent lemon and cumin vinaigrette, it's a perfect light side dish or appetizer that captures the essence of North African cuisine.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 77 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gripe tomato, diced
- 1 pcscucumber, diced
- 0.5 pcsred onion, finely chopped
- 0.25 cupfresh parsley, chopped
- 2 tbspfresh mint, chopped
dressing
- 2 tbsplemon juice, freshly squeezed
- 1 tbspextra virgin olive oil
- 0.5 tspground cumin
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.25 tspcayenne pepper(optional)
Equipment
Large mixing bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Salad tongs or large spoon
The method
Step by step
- 1
Wash and thoroughly dry all fresh produce.
About 1 min
Cook’s note: Ensuring vegetables are dry helps the dressing adhere better and prevents a watery salad.
- 2
Dice the ripe tomatoes into uniform, bite-sized pieces and place them into a large mixing bowl.
About 3 min
Cook’s note: Use firm, ripe tomatoes for the best texture and flavor. Heirloom tomatoes can add beautiful color.
- 3
Dice the cucumber into pieces similar in size to the tomatoes and add them to the bowl.
About 2 min
Cook’s note: For a less watery salad, you can scoop out the seeds from the cucumber before dicing.
- 4
Finely chop the red onion and add it to the bowl with the tomatoes and cucumber.
About 2 min
Cook’s note: If you find red onion too pungent, soak the chopped onion in cold water for 5-10 minutes, then drain thoroughly before adding to the salad.
- 5
Roughly chop the fresh parsley and fresh mint, then add them to the bowl with the vegetables.
About 2 min
Cook’s note: Use fresh herbs for maximum flavor; dried herbs will not provide the same vibrant taste.
- 6
In a small separate bowl, combine the fresh lemon juice, extra virgin olive oil, ground cumin, salt, black pepper, and cayenne pepper (if using).
About 1 min
Cook’s note: Freshly squeezed lemon juice makes a significant difference compared to bottled juice.
- 7
Whisk the dressing ingredients vigorously until well combined and slightly emulsified.
About 1 min
Cook’s note: Taste the dressing at this stage and adjust salt, pepper, or lemon juice to your preference.
- 8
Pour the prepared dressing over the vegetables and herbs in the large bowl.
About 1 min
- 9
Gently toss the salad with a large spoon or salad tongs until all ingredients are evenly coated with the dressing.
About 1 min
Cook’s note: Avoid over-tossing, which can bruise the delicate herbs and tomatoes.
- 10
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 10 minutes to allow the flavors to meld and chill.
About 10 min
Cook’s note: Chilling for 20-30 minutes is ideal for the flavors to fully develop and for the salad to be perfectly refreshing.
- 11
Serve the Moroccan Tomato Salad chilled as a refreshing side dish or light appetizer.
About 1 min
Cook’s note: Give it a final gentle toss before serving to redistribute the dressing.
Per serving
Nutrition
- Calories
- 76.8kcal
- Protein
- 2.1g
- Carbs
- 10.3g
- Fat
- 3.9g
- Fibre
- 2.5g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This vibrant salad pairs wonderfully with grilled meats like chicken or lamb, or alongside a hearty tagine. For an extra touch of Moroccan flair, consider adding a sprinkle of toasted sesame seeds or a few pitted Kalamata olives. It's also fantastic as part of a mezze platter with hummus and warm pita bread.
Store leftover salad in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating. If the vegetables release too much liquid, drain it before serving.
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