Moroccan Salad
This Moroccan salad is a tart, salty, and tangy side dish that's full of incredibly vibrant tastes. Serve as a side to spicy chicken tagine with rice.
Ingredients
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
Instructions
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.
Nutrition
Serving: 1portion | Calories: 212kcal | Carbohydrates: 17g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 166mg | Fiber: 4g | Sugar: 11g