Moroccan salad
Crisp and refreshing. It becomes something special especially through the use of mint and coriander.
This recipe is a travel souvenir: before our trip to Morocco, we had resolved not to eat anything uncooked and rinsed only with water. But this salad – in these temperatures (we were there during Ramadan in July!) – was just unbelievably delicious and refreshing, so that we almost fed only on it!
Note: Jonas from FitTasteTic asked us to participate in his blogparade #DerBesteSommersalat and I immediately thought of this recipe.
Time needed
20 min
Servings
for 2 persons
Read more from us?
" Our Morocco Travel Blog
In July 2014 Thorsten and I traveled to Morocco.
Marrakech, Ouazazarte, Agadir, Sidi Ifni, Essaouira, Sidi Kaouki. A few days in the desert. A few days by the sea. We met many different people on our tour of Morocco. And, of course, we ate very tasty. The Moroccan salad was almost always served as an appetizer.
But it also tastes great in cool northern Germany and immediately brings back travel memories for us.
Pictures and stories are here:
www.blog-marokko.de
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
 |
 |
Ingredients
- ½ cucumber
- 4 cocktail tomatoes
- ½ red pointed bell pepper (alternatively a “normal” bell pepper)
- 1 small red onion
- 2 stalks coriander
- 2 stalks mint
- ½ lemon
- 2 tablespoons olive oil
- Salt & Pepper
Preparation
Peel the cucumber and chop finely. Also finely chop the tomato, bell bell pepper and onion.
Chop the coriander and mint.
Mix everything together.
Squeeze the lemon and add to the olive oil.
Add salt and pepper over the salad and mix well.
