Moroccan Tomato Salad Recipes

Steps:

• Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.).
• Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
• If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

Steps:

• Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
• Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.

Steps:

• Quarter the capsicums, and remove the saeeds and membranes.
• Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
• Place in a paper or plastic bag for about 10 minutes.
• Peel.
• Chop the capsicum coarsely.
• Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water.
• Peel and seed, then chop coarsely.
• Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.