Feggous And Tomato Salad Moroccan Chopped Cucumber And Tomato Salad Recipes

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MOROCCAN TOMATO SALAD



Moroccan Tomato Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

3 or 4 ripe red tomatoes, about 3/4 pound, or an equal amount of cherry tomatoes
1 1/2 cups coarsely chopped celery with leaves
1/2 cup chopped parsley
3 tablespoons drained capers
1/4 cup chopped hot cherry peppers, stems removed
12 pitted black olives
1/4 teaspoon dried hot red pepper flakes
1 teaspoon paprika
1/4 cup olive oil
Salt to taste if desired

Steps:

  • Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
  • Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 3 grams

FEGGOUS AND TOMATO SALAD (MOROCCAN CHOPPED CUCUMBER AND TOMATO S



Feggous and Tomato Salad (Moroccan Chopped Cucumber and Tomato S image

Posting this recipe for ZWT and it is just like a salad I make for my family with the exception of this one not including garlic salt. When I make mine I use apple cider vinegar and olive oil, along with the salt, pepper and garlic salt. This is a recipe I found on About.com under the Moroccan food section.

Provided by diner524

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb cucumber (or feggous)
1 lb tomatoes, fresh, ripe
2 tablespoons parsley, chopped fresh (or mint)
2 -3 teaspoons onions, finely chopped
2 tablespoons lemon juice (or vinegar)
3 tablespoons olive oil (or vegetable oil)
salt, to taste
pepper, to taste

Steps:

  • Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.).
  • Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
  • If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

Nutrition Facts : Calories 130, Fat 10.5, SaturatedFat 1.5, Sodium 9.3, Carbohydrate 9.3, Fiber 2, Sugar 5.2, Protein 1.8

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