Recipes - Moroccan Tomato & Preserved Lemon Salad
This fresh tomato salad is obviously best if you use vine-ripened tomatoes, not watery flavourless supermarket tomatoes. Never keep your tomatoes in the fridge; they will not ripen and develop their flavour fully.
½ red onion sliced
1 clove garlic sliced
4 tablespoons extra virgin olive oil
a handful of cherry tomatoes
4 plum tomatoes sliced
slivered rind from 1 Ground Moroccan Preserved Lemons
1/4 teaspoon sweet paprika
juice of 2 lemons
2 tablespoons torn small flat-leafed parsley leaves
3 tablespoons chopped mint
Gently cook the onion and garlic in oil over a fairly low heat, stirring occasionally, until the onion is just beginning to soften. Transfer to a wide mixing bowl, using a spatula to get all the oil into the bowl too. Cool for 5 minutes then add tomatoes, Moroccan Preserved Lemon rind, paprika and lemon juice. Stir once to combine. Just before serving add herbs and a good sprinkling of salt. Serves 2.