I love the fresh summer taste of this salsa. It makes a lovely starter along with the more traditional small dishes of olives and tzatziki. It's also great as a side dish--particularly with fish. We also like to mix any left-overs with mixed grains for a quick healthy salad.
Please don't make this with out of season tomatoes--it just won't be the same. In fact, please don't make anything with out of season tomatoes unless you're stewing them. Tomatoes are worth waiting for.
Moroccan Tomato Salsa
adapted from Hassan M'Souli's recipe in Moroccan Modern
serves 4
4 ripe tomatoes
1 cucumer, seeded
1/2 red onion
1 garlic clove, crushed
1 T olive oli
2 t fresh lemon juice
1 t ground cumin
salt and pepper, to taste
harissa (optional)
1/4 preserved lemon (optional)
Dice the tomato, cucumber and onion. Combine with remaining ingredients. Add a little harissa if you want heat.
A nice variation is to add diced preserved lemon rind (discard the pulp)
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