This vibrant Moroccan salad balances the smoky depth of broiled green bell peppers with the freshness of blanched tomatoes and crisp cucumber. A dressing of lemon juice, olive oil, garlic, cumin, and paprika ties the flavors together with a distinct North African flair. The dish is light yet satisfying, offering a refreshing crunch and a subtle kick of heat from fresh chili. It serves beautifully as a standalone lunch, a picnic staple, or a bright accompaniment to grilled meats and couscous. Simple to prepare with pantry staples, this salad tastes even better after chilling, allowing the spices to meld with the vegetables.
Moroccan Tomato And Pepper Salad
Description
This vibrant Moroccan salad balances the smoky depth of broiled green bell peppers with the freshness of blanched tomatoes and crisp cucumber. A dressing of lemon juice, olive oil, garlic, cumin, and paprika ties the flavors together with a distinct North African flair. The dish is light yet satisfying, offering a refreshing crunch and a subtle kick of heat from fresh chili. It serves beautifully as a standalone lunch, a picnic staple, or a bright accompaniment to grilled meats and couscous. Simple to prepare with pantry staples, this salad tastes even better after chilling, allowing the spices to meld with the vegetables.Ingredients
Directions
-
Broil the green bell pepper on a baking sheet, 3 inches from the heat source, turning frequently until charred on all sides.
-
Transfer the charred pepper to a brown paper bag, close the bag, and let it stand for 15 to 20 minutes until cool enough to handle.
-
Place a strainer over a medium bowl. Peel the skin off the pepper over the bowl, allowing the juices to drip into the bowl.
-
Remove and discard the stem end and seeds from the pepper. Cut the pepper into strips and add them to the bowl with the collected juices.
-
Add the diced tomato and diced cucumber to the bowl with the peppers and toss gently to combine.
-
In a small bowl, combine the olive oil, lemon juice, minced garlic, paprika, cumin, chopped chili pepper, parsley, and water. Mix well to form the dressing.
-
Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
-
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 24.5kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 1.9g8%
- Sugars 3.4g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use ripe, firm tomatoes and crisp cucumbers. If using very juicy tomatoes, consider patting them dry slightly before adding to the salad to prevent it from becoming too watery.
The salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors deepen as it sits, making it a great make-ahead option.
If you prefer a milder flavor, reduce or omit the green chili pepper. For extra heat, add a pinch of cayenne pepper to the dressing.
Red bell peppers can be used instead of green for a slightly sweeter taste, though green peppers provide a more traditional Moroccan profile for this specific salad.
