Moroccan Tomato and Capsicum Salad
Experience the vibrant flavors of North Africa with this Moroccan Tomato and Capsicum Salad, a delightful medley of smoky roasted capsicums, juicy ripe tomatoes, and zesty spices. Perfectly balanced with fresh parsley, cilantro, and a tangy cumin-spiced lemon dressing, this salad is a feast for both the eyes and the palate. The simple yet flavorful technique of charring the capsicums adds depth and a subtle smokiness to the dish, which pairs beautifully with the crispness of red onion and the freshness of herbs. Ready in just 30 minutes, this versatile salad makes a perfect side for grilled meats, a refreshing appetizer, or a light standalone meal. Bursting with color and Mediterranean-inspired goodness, it’s a wholesome, gluten-free, and vegan dish that will elevate any meal. Serve it at room temperature or chilled for an authentic Moroccan touch that’s sure to impress!
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Recipe Information
Ingredients
- 2 large red capsicums (bell peppers)
- 1 large yellow capsicums (bell peppers)
- 3 medium ripe tomatoes
- 1 small red onion
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven’s broiler or grill to high heat.
Place the red and yellow capsicums on a baking tray and broil them until their skins are charred and blistered, turning frequently to ensure even roasting (about 8-10 minutes).
Immediately transfer the roasted capsicums to a bowl and cover it tightly with plastic wrap. Let them steam for 5-7 minutes to loosen the skins.
Meanwhile, dice the ripe tomatoes into small pieces and finely chop the red onion. Add them to a large mixing bowl.
Once the capsicums are cooled, peel off the charred skins and discard the seeds and stems. Chop the roasted capsicums into small pieces and add them to the mixing bowl with the tomatoes and onions.
Add the fresh parsley and cilantro to the bowl.
In a separate small bowl, whisk together the olive oil, lemon juice, ground cumin, paprika, sea salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients and toss everything together until well coated.
Taste and adjust the seasoning if needed.
Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving. Serve at room temperature or slightly chilled.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 34.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2218 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
