Moroccan Tomato Salad

(for 4 servings)
  • 2 T lemon juice
  • ½ to 1 t harissa OR ¼ t cayenne pepper
  • 8 oz ripe tomatoes, preferably cherry tomatoes
  • 2 T onion, finely chopped
  • 1 T cilantro, chopped
  • ½ t cumin seeds
  • ½ t salt

Place 1 t cumin seeds in small pan and heat over medium-high heat for a few minutes, until they darken and smell roasted. Grind.
If using cherry tomatoes, halve or quarter. Any other kind, dice.
Combine lemon juice and harissa in one bowl, and everything else in another. Stir the lemon harissa into the tomato salad, then let sit for 30 minutes before serving.


Post a Comment