Moroccan Fresh Tomato Salad

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* Exported from MasterCook *

 

Moroccan Fresh Tomato Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 82

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium ripe tomatoes

(about 6 ounces each)

cored and cut into small pieces

Salt -- to taste

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh cilantro

1 small jalapeno chile pepper -- seeded

and finely chopped

1 tablespoon extra-virgin olive oil

1 tablespoon distilled white vinegar

1/2 teaspoon ground cumin

Freshly ground black pepper -- to taste

 

MAKES 4 SERVINGS

 

This spicy tomato salad can also be used to garnish anything from grilled

eggplant to veggie burgers.

 

Place the tomatoes in a colander. Sprinkle lightly with salt and toss

gently; let drain for 30 minutes.

 

In a medium bowl, combine the parsley, cilantro, jalapeno chile, oil,

vinegar, cumin, salt, and pepper. Add the drained tomatoes, mixing gently

yet thoroughly to combine. Let stand for 15 minutes at room temperature to

allow the flavors to blend. Toss gently again.

 

Serve at room temperature. Or cover and refrigerate for 1 hour and serve

chilled.

 

Advance Preparation The salad can be stored, covered, in the refrigerator

for up to twenty-four hours, Serve chilled or return to room temperature

before serving.

 

Per Serving: Calories 62, Protein 1 g, Total Fat 4 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 7 g, Dietary Fiber 2 g, Sodium 14 mg

 

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