This is a recipe for a Moroccan side salad. I fell in love with preserved lemons. They are lemons that are cured with salt and have a very unique flavor. This salad is good as a refreshing side or as a topping on pita sandwiches. The original recipe has onions and bell peppers added, but those upset my stomach so I took them out. It’s just as good without the onions.
Chopped Tomato, Capers, and Preserved Lemon Salad
Servings 4 servings
Cost 2
Equipment
- 1 Mixing Bowl
Ingredients
- 3 cups Chopped tomatoes Seeded
- 1 Preserved lemon rind Chopped
- 2 tbsp Capers
- 2 Celery ribs Diced
- 1-1/2 tsp Salt
- 3-4 tbsp Olive oil
- 1/2 tsp White pepper
- 1/2 Lemon juiced
Instructions
- Take the water and seeds out of the tomatoes and dice the flesh.
- Take the inside of the preserved lemon out and dice the rind.
- Dice the celery and add all vegetables to a mixing bowl, including the capers.
- Make a sauce in a separate bowl of the olive oil, lemon juice, salt and pepper. Add mixed sauce to the diced vegetables.