Jun 14, 2010

Moroccan Tomato Salad

Moroccan Tomato Salad

I’ve got another one for the list: Moroccan tomato salad.

Remember the Mezgaldi I did some time ago? Oh come on, you have to! They’re about as good as onions can get. I still owe my Moroccan neighbor big time for that recipe.

This time you won’t have to use your oven but the result is every bit as flavorful as those incredible onions. At a different level, though. This slightly pretentious tomato salad is the perfect company for your barbecue meat! It’s fresh, flavorful and real easy to make. It was a big hit at our house last weekend!


1 pound tomatoes
2 spring onions
1 large garlic clove
1/2 tsp Ras el Hanout
(or ground cumin + a hint of curry powder and nutmeg)
lemon zest (about 1/4 tsp)
3 tbsp olive oil
1 tbsp red wine vinegar
fresh flat-leaf parsley
fresh dill


Our boys are in South Africa playing in the World Cup 2010 and the entire country is going berserk. I gotta shoot photos of some of the streets around here, it’s bizarre. Soccer really brings out the best (and worst) in people. Unfortunately, with it comes this highly annoying orange Vuvuzela and the noise it produces is horrific. I hope the darn thing dies a quick death.
Moroccan Tomato Salad

Anyways. Recipe time…

You could peel the tomatoes but I seldom to never do when it comes to tomato salads, so it’s really your call.

Cut the tomatoes in half and squeeze out the seeds. Don’t fret over a few seeds, though.
Moroccan Tomato Salad

I just love tomatoes and especially tomato salads. They’re so fresh and earthy.
Moroccan Tomato Salad

Finely mince the tomatoes and transfer them to a big bowl.
Moroccan Tomato Salad

Toss the goo. It does look somewhat gross, doesn’t it? Sorry ‘bout that. I have a cruel streak.
Moroccan Tomato Salad

Finely mince the spring onions and add them to the tomatoes.
Moroccan Tomato Salad

Finely mince a small handful of dill. Don’t go overboard or it will become overpowering and you really want the flavors to blend together.
Moroccan Tomato Salad

Do the same with a handful of flat-leaf parsley. I wouldn’t use dried herbs in this tomato salad if I were you.
Moroccan Tomato Salad

Season with a generous amount of salt and black pepper. Don’t fear the pepper! It needs a bit of zing.
Moroccan Tomato Salad

Grab a bowl and combine 3 tbsp (extra virgin) olive oil, 1 tbsp red wine vinegar, a grated garlic clove and about 1/4 to 1/2 a tsp lemon zest.
Moroccan Tomato Salad

Mix it up and pour it in with the tomato salad. Combine and taste to check the seasoning.
Moroccan Tomato Salad

The finishing touch: 1/2 a tsp Ras el Hanout. You can also replace this by 1/4 tsp ground cumin and a touch of curry powder.
Moroccan Tomato Salad

This salad is a winner. The spices bring out the sweetness of the tomatoes. It’s refreshing and fragrant at the same time. It’s also infinitely adaptable, which is a big plus to me.
Moroccan Tomato Salad

Kay’s Recipe Card

Click here for printable size.

Moroccan Tomato Salad
    1 pound tomatoes
    2 spring onions
    1 large garlic clove
    1/2 tsp Ras el Hanout
    lemon zest (about 1/4 tsp)
    3 tbsp olive oil
    1 tbsp red wine vinegar
    fresh flat-leaf parsley
    fresh dill
    Peel the tomatoes if you like. Cut them in half, gently squeeze out the seeds and finely mince them. Mince the spring onion, a small handful of fresh dill and a handful of flatleaf parsley, add it to the chopped tomatoes.Season with a generous amount of salt and pepper.

    In a bowl you combine 3 tbsp (extra virgin) olive oil, 1 tbsp red wine vinegar, a grated garlic clove and about 1/4 to 1/2 a tsp lemon zest. Mix it up, pour it in with the tomato salad, combine and taste to check the seasoning.

    Sprinkle 1/2 tsp Ras el Hanout and carefully stir it in.
Variations The Ras el hanout recipe is on the website but can also be replaced by a touch of ground cumin combined with a hint of curry powder and nutmeg.
Meal type: side dish
Servings: 4
copyright © kayotickitchen.com

    © kayotic.com
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    1. 1

      Kay, you should try living in the land of the vuvuzela!  They are being blown on street corners, in shopping centres, by passing cars, everywhere.  I think we will all be deaf by the time the world cup is over!

      I like the idea of this salad – a nice change from my usual basil and balsamic.

      Louise on Jun 14, 2010 @ 8:29 am Reply
    2. 2

      Dat ziet er heerlijk uit. Ga ik zeker proberen :)

      Loyoya's Kitchen on Jun 14, 2010 @ 9:55 am Reply
    3. 3


      I pity you, I really do. This noise that comes out of it is bizarre. I think I might have to ‘accidentally’ lose it somewhere now that he’s in school, or would that be really cruel :)

      Kay on Jun 14, 2010 @ 9:56 am Reply
    4. 4

      Simple and lovely looking salad !! Your pics make the most mundane things look wonderful !!

      Arch on Jun 14, 2010 @ 12:17 pm Reply
    5. 5

      The salad looks wonderful and he looks adorable in those sunglasses!

      Lori on Jun 14, 2010 @ 1:22 pm Reply
    6. 6

      A great twist on the familiar tomato salad! Mine is usually just tomatoes, scallions, olive oil, vinegar, s&p. I love your idea of adding the dill and spices. I have a huge basket of fresh tomatoes from the garden so I’ll be trying this very soon!

      Lana @ Never Enough Thyme on Jun 14, 2010 @ 5:23 pm Reply
    7. 7

      You’re right, World Cup does has a strange effect on people.. And thank God I do not have to bear up with the vuvuzela, the screams of fanatical football fans are enough for me!
      There’s something about tomato salads that make me go yum! The delicate flavour of tomatoes and virgin olive oil, and a hint of salt.. You just can’t resist it.. And I believe I will try out this salad with a twist, it makes me curious to see what Ras-el-Nout can bring out in the tomatoes!
      Oh and about that devil’s spawned vuvuzela, just “forget” it somewhere, your boy will be sad but he’ll soon find a new toy and peace be on your ears!

      Jo on Jun 14, 2010 @ 7:38 pm Reply
    8. 8

      Your recipe card is adorable!

      Natalie on Jun 14, 2010 @ 10:22 pm Reply
    9. 9

      You’re right about the vuvuzela noise. It’s seriously annoying but I can understand the enthusiasm of people. Football is fun! And your salad is great.

      my little expat kitchen on Jun 15, 2010 @ 11:06 am Reply
    10. 10

      Hi Kay! :) Been following your blog for some time and I love your recipes and photos. Good stuff :)
      I HAD to comment on this post because I was watching the Brazil-Holland match and I was so glad to see Brazil self destruct. I say, bring on the (madly annoying) Vuvuzelas just for a bit to celebrate that victory! So glad to see the Oranje in the semis!

      Dea on Jul 3, 2010 @ 8:07 am Reply
    11. 11

      I love Ras el Hanout and use it in many things from rice to braised meat, but I’ve never tried it with tomatoes!  Good thing it’s only a week or so til tomato season; I want to eat this right now.

      Paige at The Spice House on Jul 5, 2010 @ 11:05 pm Reply
    12. 12

      Kay – Tomatoe Salad looks great I am going to try it today.  Any chance you would know how many Weight Watchers Points – I expect very few

      Irene Strybosch on Oct 23, 2010 @ 5:06 pm Reply
    13. 13

      I’ve come across this lovely recipe and I just wanted to clarify one thing: what do you mean by  “toss the goo?” I mean, I understand the goo bit :-) but I don’t understand whether this means to throw it away or to mix it with tomatoes?
      Look forward to your response!

      Vio on Jan 22, 2011 @ 7:16 pm Reply
    14. 14

      Yes!! This was one of my favorite recipes my host family served me in MOROCCO. :D deliciousssss

      laila on Dec 2, 2011 @ 8:28 am Reply
    15. 15

      Op zo’n zeldzaam zwoele holllandse zomeravond – buiten eten – 
      een zelf gefabriceerde tonijnsalade – een groene en bovenstaande 
      Het was verrukkelijk.


      Elisabed on Jul 24, 2012 @ 11:21 pm Reply
    16. 16

      WHY do you ” toss the goo”?  What is wrong with the seeds and the lovely juice surrounding them?  Wouldn’t that enhance this salad?

      Rachel Stern on Feb 7, 2014 @ 12:21 am Reply
      1. Because this salad shouldn’t be ‘wet’. It doesn’t enhance it at all.

        Kay on Feb 7, 2014 @ 3:48 pm Reply

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