Moroccan Salad
This Moroccan salad is a tart, salty, and tangy side dish that's full of incredibly vibrant tastes. Serve as a side to spicy chicken tagine with rice.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large tomatoes
- 2 oranges (preferably navel or another seedless variety)
- 1 small red onion or 1/4 large red onion
- 10 to 12 best quality black olives (or more to taste)
- 1 tablespoon finely chopped tarragon
- 1 tablespoon finely chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- 1
Slice the tomatoes into circles about 1/4 inch thick. Peel the oranges with a sharp knife, trimming as much white pith as possible from the underlying oranges. Slice the oranges into thin circles somewhere about 1/4 inch thick. Peel and slice the onion as thinly as possible.
- 2
In a bowl, whisk together the herbs, vinegar, oil, and salt and pepper, to taste, until emulsified.
- 3
Arrange the tomatoes, oranges, and onion on a platter or on individual plates, overlapping the slices slightly. Drizzle the vinaigrette over the top and scatter the olives over everything.