Moroccan Tomato Salad

I have to admit, I have a difficult time eating in the summer. When it gets so hot out (it was 98 degrees here yesterday, which is a terrible phrase in both weather and music), I just want to drink gallons of water and stand under an air conditioner. But, eventually, I get hungry. And then I just want some fish and a refreshing salad. This is such a standard dinner around here that I don’t even follow recipes most of the time, I just use whatever is in the fridge. This time though, I was really intrigued by Kay’s Moroccan Tomato Salad since it has cumin and curry powder in the dressing. And I have to say that it was really good! I’m not a big fan of dill, but it’s really necessary here; just a small handful is all that’s needed and it really brings another dimension to the tomatoes. And I hear that the leftovers make for delicious “Moroccan Huevos Rancheros” for breakfast the next day!

 

Moroccan Tomato Salad
Serves 3
Print
Total Time
15 min
Total Time
15 min
155 calories
8 g
0 g
14 g
2 g
2 g
186 g
404 g
4 g
0 g
12 g
Nutrition Facts
Serving Size
186g
Servings
3
Amount Per Serving
Calories 155
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 404mg
17%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
10%
Sugars 4g
Protein 2g
Vitamin A
29%
Vitamin C
45%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb tomatoes
  2. 2 green onions
  3. fresh parsley
  4. fresh dill
  5. 1/2 tsp cumin
  6. 1 clove garlic, grated
  7. tiny sprinkle of curry powder
  8. lemon zest from half a lemon
  9. 3 tbsp olive oil
  10. 1 tbsp red wine vinegar
  11. 1/2 tsp pepper
  12. 1/2 tsp salt
Instructions
  1. Grab a large bowl and let's start with the tomatoes. Cut them in half and squeeze out the juices and the seeds and discard them. We just want the flesh of the tomatoes, otherwise the salad gets really soggy. Finely chop the flesh of the tomatoes and put in a large bowl. Chop up 2 green onions and also add to the bowl. Chop of a small handful of parsley and dill and, you guessed it, add to the bowl.
  2. In a small bowl, we'll make the dressing: whisk together the rest of the ingredients.
  3. Now add the dressing to the large bowl of tomatoes, and that's it! We've got a savory, refreshing tomato side salad. I bet it's great as a topping on toasted, sliced baguettes!
Adapted from Kayotic Kitchen
beta
calories
155
fat
14g
protein
2g
carbs
8g
more
Adapted from Kayotic Kitchen
A Kitchen Odyssey http://akitchenodyssey.com/