Preserved lemon and tomato salad with capers
There are a variety of tomato-based salads that come under the banner salade marocain, especially in the tourist areas. This particular recipe is a great favorite. Tart, fruity, crunchy and refreshing, it appears in various versions throughout Morocco.INGREDIENTS
- 5–6 large tomatoes, skinned, deseeded and cut into thick strips
- 1 red onion, cut in half lengthways, then in half crossways, and sliced with the grain
- the rind of 1 preserved lemon, cut into thin strips
- 2–3 tablespoons olive oil
- freshly squeezed juice of ½ lemon
- 1–2 tablespoons capers, rinsed and drained
- leaves from a small bunch each of fresh flat-leaf parsley, coriander, and mint,
- finely chopped
- 1 teaspoon paprika
- sea salt and freshly ground black pepper
Serves 4–6
METHOD
Put the tomatoes, onions and preserved lemon in a bowl. Add the olive oil and lemon juice and toss well. Season to taste with salt and pepper and set aside until ready to serve.
Just before serving, toss in the capers and herbs and scatter the paprika over the top.