Salade de Concombres et Tomates (Morocco, Algeria, Tunisia)

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SALADE DE CONCOMBRES ET TOMATES (CUCUMBER AND TOMATO SALAD)

 

This crunchy blend of finely diced cucumbers, onions, and tomatoes is

enjoyed throughout North Africa. In Morocco, the combination might include

some finely diced preserved lemon rind. In Tunisia a pinch of tabil serves

as the seasoning, while Algerians favor a salad garnished with chopped mint.

Feqqous, a slender, practically seedless cucumber, similar to Japanese or

hothouse cucumbers, is the most common variety found in North Africa.

 

2 cucumbers

salt for sprinkling

6 tomatoes

4 green onions with tops, finely chopped

2 radishes, finely diced

½ red bell pepper, seeded, deribbed, and finely diced

15 fresh flat-leaf parsley sprigs, minced

1 teaspoon Tabil, or 1 tablespoon finely diced Preserved Lemon Rind

1 tablespoon fresh lemon juice

2 tablespoons olive oil

freshly ground black pepper to taste

12 Kalamata or niçoise olives for garnish

 

Peel, seed, and finely dice 1 cucumber. Sprinkle it with a little salt and

set aside in a colander to drain. Peel the remaining cucumber and cut it in

half lenghtwise. Cut both halves into ¼-inch-thick crosswise slices, then

cut each slice in half. Set aside. Finely dice the remaining tomatoes and

add them to the diced cucumber. Drain for 30 minutes.

Transfer the diced cucumber and tomatoes to a large bowl and mix them with

the green onions, radishes, bell pepper, parsley, tabil or preserved lemon

rind, lemon juice, olive oil, and pepper. Toss the vegetables well and

chill. Ten minutes before serving, spoon equal amounts of diced vegetables

onto the center of individual salad plates. Arrange the half slices of

tomato and cucumber around the perimeter of each plate as if they were

petals of a flower. Garnish with the olives and serve.

 

Serves 4 to 6.

 

countries : Morocco, Algeria, Tunisia

course : salad

 

bron : North Africa : The Vegetarian Table / Kitty Morse

 

 

 

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