Tomato and Green Pepper Salads

Tomatoes and green peppers are frequently used in Moroccan cuisine. These popular salads go well with tagine, fish, poultry, grilled brochette and bean dishes.

Salads are common accompaniments to most Moroccan meals. Here are two Moroccan recipes – one light and salsa-like, the other zesty and cooked – that use vine-fresh tomatoes and sweet green peppers.

Both salads are typically eaten like a dip with crusty bread.

Moroccan Salad Recipe with Tomatoes, Green Peppers and Vinaigrette

For every two to three people:

• 2 ripe, fresh tomatoes – peeled and seeded
• 1 fresh green pepper - skinned (see method below)
• 1 tsp minced onion (optional)
• 1 tsp minced fresh cilantro (optional)
• 2 tsp vinegar or fresh lemon juice
• 1 tablespoon vegetable oil
• black pepper (to taste)
• salt (to taste)
• pinch of ground cumin (optional)

Method:

1. Chop the tomatoes and dice the green pepper.
2. Place the tomatoes and peppers in a bowl with the remaining ingredients – there’s no need to mix the vinaigrette separately – and toss gently.
3. If desired, adjust the seasonings. Serve immediately.

Tips

1. The tomatoes and peppers may be prepped in advance, but to avoid too much maceration, don’t mix in the oil, vinegar, and seasonings until ready to serve.
2. This salad is excellent served in pita bread or in a sandwich with grilled meats.

Moroccan Salad Recipe with Cooked Tomatoe and Peppers (Tuktooka)

Serves four as a side dish.

• 5 ripe, fresh tomatoes - peeled and seeded
• 2 or 3 fresh green peppers - skinned (see method below)
• 3 cloves garlic - minced or pressed
• 3 tbsp chopped fresh cilantro
• 3 tbsp chopped fresh parsley
• 1 tsp salt
• ¼ tsp black pepper
• 3 tsp paprika
• 2 tsp ground cumin
• pinch of ground red pepper (optional)
• 3 tbsp olive oil
• 1 tbsp vegetable oil

Method:

1. Chop the tomatoes and peppers and place in large skillet. Add remaining ingredients and mix well. Cook uncovered over medium high heat, stirring occasionally and mashing the tomatoes as they soften and release their juice.
2. Continue cooking, stirring occasionally, until the liquids are reduced to oils and the salad can be stirred into a heap which doesn’t spread. Adjust seasoning.
3. Serve warm or cold with bread for scooping up the salad. If desired, drizzle olive oil on the salad as a garnish.

Tips

1. A splatter screen is useful while cooking this dish.
2. Vary the texture and appearance of this salad. Try cooking the salad without mashing the tomatoes and peppers; or mash the tomatoes as they soften and stir in the chopped green pepper towards the end of cooking.

How to Skin Peppers

1. Preheat broiler. Position the rack as close to the heat as possible.
2. Cut the peppers in half lengthwise and remove the seeds. Place skin side up on a foil-lined pan.
3. Place peppers under broiler, and broil until the pepper skins are quite dark and puckered (about 5 to 10 minutes).
4. Remove the pan from the broiler and wrap the foil around the peppers. The foil traps the steam and helps loosen the skin. Leave to cool for ten minutes or longer before removing the skin -- it should lift or slide right off.

Text Copyright © by Christine Benlafquih. Reproduction without permission prohibited.

Fresh tomatoes and green peppers

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