Moroccan Tomato Salad

Moroccan Tomato Salad

Moroccan Tomato Salad



Total time



This Moroccan Tomato salad includes capers, gherkins, lots of parsley and preserved lemons: like a relish of relishes. It is delightfully fragrant, colourful and refreshing.


  • 6 plum tomatoes, halved, squeezed lightly to extract the juice and seeds, cut in small dice

  • 1/2 small red onion, minced

  • 1 rib celery, peeled and minced

  • 6-8 sprigs flat-leaf parsley, stems and leaves, chopped very fine

  • 2-3 tablespoons capers

  • 2 small gherkins, minced

  • 6 pitted green olives, minced

  • 2 hot pickled peppers, minced

  • 1/4 preserved lemon, skin only, rinsed and chopped very fine

  • 1/4 cup olive oil

  • 1/4 cup fresh lemon juice

  • Salt to taste (watch the salt, you might not need any at all)

  • Pepper to taste


  • Place all ingredients in a bowl, and mix.
  • Serve at room temperature.
  • Makes about six servings.


  • Variation: Throw in 450g saute cremini mushrooms or button mushrooms, the smaller the better, and proceed just as above.

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