Moroccan Salad

A patterned plate topped with a Moroccan salad made with sliced oranges and tomatoes, black olives, and sliced red onion.

In this Moroccan salad, the flavors of southern France are combined with North African influences. It tastes of acidity and a touch of sharpness against the saltiness of olives. This orange and tomato salad makes for a piquant starter and is delicious alongside grilled lamb or chicken.–Maria Zihammou

LC What Exactly Is A Moroccan Salad? Note

What exactly is a Moroccan salad? Good question. In theory, it’s any of many traditional meldings of ingredients common to North Africa. In actuality, though, it’s pretty much anything influenced by the inclusion of ingredients common in North African cuisine, including olives, oranges, cumin, and the like. This particular concoction surprised us, seeing as the season for tomatoes and oranges aren’t usually in alignment. And yet of all the Moroccan salad incarnations we’ve experienced, whether riddled with couscous or carrots or cilantro or lemon or any number of things, this is the one we return to time and again lately, both in our kitchens and in our minds. We think you’ll do the same.

Moroccan Salad

  • Quick Glance
  • (1)
  • 25 M
  • 25 M
  • Serves 4
5/5 - 1 reviews
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  • For the orange and tomato salad
  • For the vinaigrette


Prep the orange and tomato salad

Slice the tomatoes into circles about 1/4 inch thick. Peel the oranges with a sharp knife, trimming as much white pith as possible from the underlying oranges. Slice the oranges into thin circles somewhere about 1/4 inch thick. Peel and slice the onion as thinly as possible.

Make the vinaigrette

In a bowl, whisk together the herbs, vinegar, oil, and salt and pepper, to taste, until emulsified.

Assemble the orange and tomato salad

Arrange the tomatoes, oranges, and onion on a platter or on individual plates, overlapping the slices slightly. Drizzle the vinaigrette over the top and scatter the olives over everything.

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Recipe Testers' Reviews

I love the sweet and savory combination of North African flavors in this simple and colorful orange and tomato salad recipe. (And right in time for tomato season!) Slices of juicy heirloom tomatoes alongside sweet rounds of sliced navel orange seem like a strange combination, yes, but it works really well—especially when you add peppery slices of red onion, briny black olives, and a simple tarragon vinaigrette. I used navel oranges here, and yes, the red onion was a small one. I sliced the tomatoes and navel oranges about 1/4 inch thick. I served this Moroccan salad family-style on a large platter with fresh baby spinach leaves for a bit of extra color. I really enjoyed this orange and tomato salad and would like to try it next time with a bit of Dijon mustard added to the dressing for some extra tang.

You'd never believe that such few ingredients could produce such bright, bold flavor. I'm not event a big fan of tarragon but it actually added a nice flavor in this vinaigrette. The presentation was also very pretty and right in line with the season with bright red, orange, purple, and green. The olives gave the salad that extra bit of saltiness to top it off. The only thing is that I wish there was more! By the time I served it to 3 adults, the platter was clean!


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