Moroccan Salad
This Moroccan salad turns three vegetables and a handful of herbs into a bright, juicy side in under an hour. Ground cumin and fresh coriander give the diced tomato, pepper and onion their distinctly North African character, while vinegar or lemon juice keeps everything sharp. The trick is the lidded container: shaking, rather than stirring, coats every piece evenly, and a short rest lets the flavours settle.
Instructions
Cut the tomatoes, green pepper and onion into small, even dice. Peeling the tomatoes first is optional, so do it only if you prefer a softer texture.
Add the chopped fresh coriander, ground cumin, salt, black pepper and the vinegar or lemon juice to the vegetables.
Transfer everything to a container with a tight lid, close it firmly and shake well until the vegetables are evenly coated with the seasoning.
Leave the salad to rest for 30 minutes so the flavours can blend. Taste, adjust the salt and pepper if needed, and serve.
Make it personal.
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