MOROCCAN TOMATO SALAD
Steps:
- In a bowl combine all the ingredients together and keep in the fridge until ready to serve . Serve cold.
- (Can be refrigerated for 3-4 hours)
MOROCCAN TOMATO SALAD
Provided by Living the Gourmet
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl toss together all ingredients. Taste for seasonings.
- Serve and enjoy!
CLASSIC MOROCCAN TOMATO SALAD
Steps:
- Halve the cherry tomatoes, mince the onion, parsley, and cilantro.
- In a small bowl combine all ingredients and mix well. Taste to see if you want to add any additional salt, pepper or cumin.
- Enjoy over omelettes, with bread, or as a side salad.
MOROCCAN TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
- Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 3 grams
MOROCCAN TOMATO SALAD (SHLADA) RECIPE
Steps:
- Gather the ingredients.
- Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
- Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
- Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
- If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.
Nutrition Facts : Calories 87 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SALADE ARABE TRADITIONNELLE (MOROCCAN TOMATO SALAD)
Provided by Craig Claiborne
Categories easy, salads and dressings, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the pepper into strips about half an inch wide. Cut the strips crosswise into thin slices. There should be about 1/3 cup. If there is more than that, save the remaining for another use.
- Put the pepper in a bowl and add the remaining ingredients. Blend. Chill.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 1 gram
MOROCCAN TOMATO AND CAPSICUM SALAD
A salad that I like to serve with Moroccan style dishes. It also goes well at a BBQ. Prep time doesn't include standing time for the roasted capsicum.
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Quarter the capsicums, and remove the saeeds and membranes.
- Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
- Place in a paper or plastic bag for about 10 minutes.
- Peel.
- Chop the capsicum coarsely.
- Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
- Peel and seed, then chop coarsely.
- Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.
Nutrition Facts : Calories 120.6, Fat 9.2, SaturatedFat 1.3, Sodium 593, Carbohydrate 10, Fiber 3.1, Sugar 5.6, Protein 1.9
MIDDLE EASTERN TOMATO SALAD
This salad is a perfect side dish for any phase of the South Beach Diet, or any other diet for that matter, and it's an incredible tasting summer treat for anyone, whether or not you're on a diet. I think it pairs wonderfully with any kind of grilled meat or fish.
Provided by mjkitty96
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.
Nutrition Facts : Calories 48.3 calories, Carbohydrate 4.1 g, Fat 3.5 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 1.8 g
TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD
Make and share this Taktouka - Moroccan Tomato and Pepper Salad recipe from Food.com.
Provided by PanNan
Categories Moroccan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill or grill pan to high.
- • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
- • Remove the green peppers from the grill and set aside to cool.
- • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
- • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
- • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
- • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
- • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!
Nutrition Facts : Calories 145.2, Fat 10.8, SaturatedFat 1.5, Sodium 304.7, Carbohydrate 12.2, Fiber 3.9, Sugar 7.4, Protein 2.5
MOROCCAN COOKED PEPPER SALAD
A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.
Provided by HIMEESGIRL
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven broiler.
- Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
- Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g
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