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.
- Quick Glance
- 25 M
- 25 M
- Serves 4
- For the orange and tomato salad
- 3 large tomatoes
- 2 oranges, preferably navel or another seedless variety
- 1 small red onion or 1/4 large red onion
- 10 to 12 best quality black olives, or more to taste
- For the vinaigrette
- 1 tablespoon finely chopped tarragon
- 1 tablespoon finely chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Prep the orange and tomato salad
- 1. 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
- 2. In a bowl, whisk together the herbs, vinegar, oil, and salt and pepper, to taste, until emulsified.
- Assemble the orange and tomato salad
- 3. 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.