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Fresh Tomato Salad with Preserved Lemon

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Serves 4

This simple salad is a light side dish served as a refreshing contrast to some of the pungent spices found in many Moroccan dishes. It's best of course, when tomatoes are in season and at the height of their flavor.

RECIPE INGREDIENTS

2 large ripe tomatoes in medium dice (preferably peeled, seeded, then diced)

1 peeled celery stalk; cut in half lengthwise and thinly sliced

1/4 cup yellow bell pepper in small dice

1/4 cup chopped cilantro

1/4 cup chopped italian parsley

2 tablespoons minced preserved lemon (peel only)

Kosher salt

3/4 - 1 teaspoon ground cumin

1 tablespoon finely chopped ginger

1 tablespoon balsamic vinegar

Other necessary recipes:
Preserved Lemons

DIRECTIONS

Toss and season with salt to taste. Ideally make in the morning, bring to room temperature before serving and season again to taste.

Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

Sodium:

45mg

Fiber:

Carbohydrates, Total:

14g

Protein:

% Cal. from Fat:

14%

Fat. Total:

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