Moroccan cuisine · Salads & Mezze

Chlada Matisha bel Bsla

Finely diced ripe tomatoes tossed simply with red onions, parsley, and olive oil.

Ingredients · for 4 servings

• 6 ripe tomatoes
• 2 red onions
• 1 bunch flat-leaf parsley
• 1 tsp cumin
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Cut a wedge out of the tomatoes at the stem end, halve them, remove the seeds with a spoon, and cut the flesh into 1 cm cubes.
2. Cut the onions into very fine dice and soak in cold water for 10 minutes, then drain well.
3. Lightly salt the tomato cubes and let drain in a colander for 5 minutes so the salad doesn't turn watery later.
4. Whisk vinegar, lemon juice, cumin, salt, and pepper, and slowly whisk in the olive oil until the dressing binds slightly.
5. Loosely mix the tomatoes, onions, and the roughly chopped parsley with the dressing, without crushing the cubes.
6. Let the salad rest at room temperature for 10 minutes and serve with flatbread for dipping up the juices.