Chopped Moroccan Salad
From Matthew Altizer
This is the most classic of all Moroccan salads. It seems as if every Mediterranean country has its own version of this salad, but the addition of argan oil makes it strictly Moroccan. Argan oil is made from a rare type of almond that only grows in Morocco and can be found in specialty food stores. If you can’t find it, use walnut oil instead. Lebanese cukes are the small ones you find most everywhere.
- 1 c. cherry tomatoes, sliced in half
- 1/2 small red onion, thinly sliced
- 2 Lebanese cucumbers quartered lengthwise and cut into cubes
- 2 T. Italian parsley leaves, finely chopped
- 1 T. argan oil
- 3 T. olive oil
- juice of one lemon
- kosher salt and pepper to taste
Combine the tomatoes, onion and cucumber in a bowl. Add the parsley, argan oil, olive oil, lemon juice and toss to combine, seasoning with salt and pepper to taste. Let the salad sit for 5 minutes before serving. Serves 4.