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.
| Preparation time | 15 minutes |
|---|---|
| Cooking time | 15 minutes |
| serves 4 | |
| Cuisine | Moroccan |
| Categories | Entree, Salad, Side |
Ingredients
Method
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.
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