Moroccan cuisine: Moroccan salad with Kumato® tomatoes and lemon
With this heat, we want more than ever to gather around the TV to support our colors. And what better way to do it than to share some football snacks. For today's game, we propose a whole championship recipe with Kumato®, a fresh dish that takes us directly to the streets of Morocco.
Moroccan gastronomy is purely Mediterranean and, therefore, it shares many flavors with our cuisine. For example, the tomato stars in many of their recipes, especially fresh salads that are enjoyed as an aperitif or as an accompaniment to other dishes. Kumato® tomatoes, with their thin skin and firm and juicy texture, are perfect for preparing the typical Moroccan salad with lemon, refreshing and very tasty.
Ingredients for 4 people
- 5-6 Kumato® tomatoes, 1 large canned or fresh lemon, 1 red onion, 1 teaspoon of capers, 1 tablespoon of lemon juice, 2 tablespoons of extra virgin olive oil, black pepper, salt, 1 tablespoon of parsley fresh, 1 teaspoon fresh coriander, 1 teaspoon fresh mint and smoked paprika.
How to make the Moroccan salad
We can use canned lemon, a very typical ingredient of Moroccan cuisine and easy to prepare at home. For this we have to leave several cut lemons covered with salt and lemon juice to marinate in a sterilized pot. However, if we don't have time, this recipe can also be made with good fresh aromatic lemon.
We wash and dry the Kumato® tomatoes. Cut in half and remove the seeds with the help of a spoon, saving them for another recipe (for example a gazpacho or to prepare toast). We cut into strips half a centimeter thick and put them in a bowl.
We wash and dry the lemon very well and cut it in half crosswise. We cut each half lemon in half again and we cut the skin into very thin strips. We can use a mandolin for this task or simply a good knife. We remove the white part if it were very thick, since it is bitter. We mix with the Kumato® tomatoes.
We peel the red onion and cut it into strips almost as thin as the lemon, and add them to the bowl. Add the capers, season and season with the lemon juice and olive oil, mixing gently. Let it rest cold for 30 minutes.
We wash and dry the fresh herbs well. We chop them with a knife and add them to the salad. We serve in appetizer portions and add a pinch of smoked paprika just before serving.
Processing time | 15 minutes plus rest
Difficulty | Easy
This Moroccan salad with Kumato® tomatoes and lemon may seem simple, but it is an explosion of Mediterranean flavors, very refreshing and aromatic. It is perfect to accompany a table of appetizers, for example some pickles and nuts, and crunchy toast or nap for dipping.
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