Moroccan · Salad
Moroccan Chopped Herb & Lemon Salad
A finely chopped, herb-heavy salad of tomato, cucumber, onion and green pepper flecked with masses of coriander and parsley, dressed simply with lemon, olive oil and cumin. It's the fresh, crunchy foil that sits on almost every Moroccan table beside grills and tagines.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 3 tomatoes, finely diced
- 1 cucumber, finely diced
- 1 green pepper, finely diced
- 1/2 red onion, finely diced
- 1 large bunch coriander, chopped
- 1/2 bunch parsley, chopped
- Juice of 1 lemon
- 3 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper
Method
- 1
Chop finely
Dice all the vegetables to a small, even size — this salad is all about a fine, uniform chop.
- 2
Combine
Toss the vegetables with the chopped herbs in a bowl.
- 3
Dress
Add the lemon juice, olive oil, cumin, salt and pepper.
- 4
Rest
Let it sit 10 minutes for the flavours to mingle.
- 5
Drain if needed
Tip off excess tomato liquid if you like a drier salad.
- 6
Serve
Serve cold alongside grills, tagines or bread.
Chef's tips
- The finer the dice, the more authentic and refreshing the result.
- Salt just before serving so the tomatoes don't weep too much.
- Be generous with the herbs — they define the salad.
Frequently asked questions
Can I make it ahead?
Chop the vegetables ahead, but dress only shortly before serving so everything stays crisp and fresh.
What can I add?
A little finely diced preserved lemon, some olives, or a pinch of chilli all work well without straying from the spirit of the salad.