Classic Moroccan Tomato Side Salad
Today we’re making a classic Moroccan tomato side salad that’s loaded with juicy tomatoes, fresh herbs, and traditional Moroccan spices. It comes together in just 10 minutes and makes a fabulous side salad to enjoy with tagines, soups, and couscous!
Morocco’s most popular side salad
If you enjoy Moroccan salads, this is the perfect one to share with friends and family!
If you’ve ever been lucky enough to visit the country, chances are, you’ve had this salad, alongside an assortment of other vegetable based dishes like this stewed lentil salad and mashed eggplant salad.
Traditionally, it’s served as a side salad to just about any main dish like these lamb meatballs. In my grandmother’s apartment in Rabat, you can find this salad next to three or four others presented in small bowls around the table.
Paired with loafs of freshly cooked bread, it’s good enough to be a meal on it’s own.
This classic Moroccan tomato salad is the perfect introduction to Moroccan cooking as it requires little more than some quick chopping and comes together in less than 15 minutes.
Shopping List
- tomatoes or cherry tomatoes
- red onion
- parsley
- cilantro
- olive oil
- salt
- pepper
- cumin
Step by step instructions
More authentic Moroccan recipes
As mentioned above this Moroccan tomato salad is traditionally served with several other side salads and main dishes. Here are some more classic Moroccan recipes to try:
How to serve your tomato salad
- as a side salad, especially to this Moroccan chicken with olives
- on top of omelettes
- with pita bread or any kind of bread in place of or in addition to utensils
Bismillah,
Salima
Print
Classic Moroccan Tomato Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3–4 servings 1x
- Category: Moroccan, Salad, Side Salad
- Method: Raw, minced
- Cuisine: Moroccan, Mediterranean, Middle Eastern
Ingredients
- 4 tomatoes, diced or 1 cup cherry tomatoes, halved
- ¼ cup red onion, minced finely
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp cumin
Instructions
- Prep the veggies. Dice or halve the tomatoes, mince the onion, parsley, and cilantro.
- Combine ingredients. In a small bowl combine all ingredients and mix well. Taste to see if you want to add any additional salt, pepper or cumin. Enjoy!
I am a very good Lebanese American cook in love with Morocco. I made this very simple salad to go with a chicken tajin. So simple yet shockingly delicious. I am making it again tomorrow for another Arab meal. Thank you Salima. Much gratitude.
Hey Julie, thanks so much for commenting! I am so happy to hear you made this salad and loved it.
I have been trying to include more herbs and spices into my family’s diet and this easy yet classic recipe is perfect! Glad to have a taste of Morocco during this pandemic where international travel is not allowed (we are from Malaysia!). Thank you for this recipe. Look forward to try more of your authentic Moroccan and Puerto Rican recipes!
Hi Po and thank you for your comment! I am so glad you are exploring Morocco through recipes, it’s one of my favorite ways to do so. I’m also a huge fan of Malaysian food so I can imagine you’ve got a collection of delicious recipes as well 🙂
This was fantastic! It was so simple that I did not have very high expectations, but it tasted really amazing. Everyone loved it and asked for the recipe. It is a perfect example of how a few fresh ingredients can pack a lot of flavor. Our main dish was Moroccan chicken stew on orzo and this was a perfect accompaniment. It will be a new go-to salad for me!
Your comment made my day Kelly! I’m so glad you and your company enjoyed this salad that is so special to my family. Thank you for taking the time to share ❤️
Hi Salima,
Does the recipe call for 1/4 cup EACH parsley and cilantro or total?
Can it be partially or fully made ahead?
Thank you!
ID
Hi Isabelle,
Thanks for your question, it actually helped me to make the recipe a bit clearer for readers. I’ve adapted the ingredient list to read 2 tablespoons of parsley and 2 tablespoons of cilantro. You can make this ahead and keep it in your fridge for up to 3 days but it is best served fresh.
Bon appetit!
Salima
Thank you! Delicious salad! I added cocktail bocconcini as I had some on hand. Very flavourful. Will make again. Next time I’ll cut back the salt – start with half and add more as needed.
My guests loved this salad. Thank you.
Thank you for sharing it with your people Catherine! And for taking the time to leave a review, it makes my day.
I have made this side dish three times this month already! First time was to try it myself, the other times it was for gatherings, and it has been loved by many as well as requests for the recipe. The flavors mend together nicely. It is also a versatile dish that can be eaten with breads, artisan crackers or stand alone by itself. This will be a dish in my repertoire of things to enjoy regularly. Nicely done and thank you for sharing!
Thank you for your comment and review Joy! I’m so glad you enjoyed the salad. It’s a recipe my dad passed on to me so it’s a very special one.
Delicious! Thank you!
This salad is so simple but exquisitely delicious. I will be sure to grow cherry tomorrows again in my garden next year just for this recipe!
I serve it with ras Al hanout grilled chicken and cous cous with apricot vinaigrette, it compliments everything perfectly. Thank you for this eye appealing dish.
I’m so glad you enjoyed the salad Kathy! Thank you for your review and comment ❤️
I made this recipe for 12 guests. I reduced the salt when doubled. I used halved, seeded cherry tomatoes because large store-bought tomatoes are gassed to make them red and are usually tasteless. Served on a leaf of lettuce. This was a hit!! I served it with the Simply Recipes version Moroccan Chicken with Lemon and Olives. Excellent!
Easy to follow and to make. I was a bit hesitant with the cumin but it’s really delicious! Will continue making it!