Moroccan salad of tomatoes and peppers

The amounts at the start of each line are scaled and rounded; the source’s amounts are for serves 4.

Variations

• Choumicha adds the salt, lemon juice and vinegar only just before serving, so that the tomatoes and peppers do not release water.²
• With kefta skewers she serves the salad of tomatoes, onion, green pepper and parsley, dressed with olive oil and vinegar or lemon juice.³
• According to the study for WIPO and OMPIC, chopped tomato, onion and cucumber go into the salad, dressed with cumin, salt, olive oil, vinegar and coriander.⁴