Today we're making a classic Moroccan tomato salad that's loaded with juicy tomatoes, fresh herbs, and traditional Moroccan spices.
This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.
If you enjoy Moroccan salads, this is the perfect one to share with friends and family!
Morocco's most popular side salad
If you've ever been lucky enough to visit Morocco, chances are, you've had this salad.
Traditionally, it's served as a side salad to just about any meal. 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.
How to make it
When it comes to Moroccan side salads, there are a few ingredients you simply cannot substitute.
Cilantro and parsley are two very important ones. They are staple herbs in so many dishes, both salads and entrees. Cumin is also one of those spices that you will notice in many dishes. Onions tend to make an appearance more often than not as well.
Because this recipe only uses a few ingredients, it's important to make sure you're getting high quality veggies, tomatoes and spices. I like to use this brand of cumin for all of my Moroccan cooking.
These simple but powerful ingredients create dishes that are packed with flavor without needing any complex steps or processed foods.
Making this classic Moroccan tomato salad is as easy as chopping up your herbs and tomatoes, then mixing everything together.
And just like that, you've got a super flavorful, super healthy, raw salad.
More authentic Moroccan recipes
As mentioned above this Moroccan tomato salad is traditionally served with several other side salads. Here are some other classic Moroccan salads to try:
When to use your tomato salad
- on top of omelettes
- pita bread or really any kind of bread
- as a side salad, especially to this Moroccan chicken with olives
Happy cooking!
Salima
PrintClassic 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
- 1 cup cherry tomatoes, halved
- ¼ red onion, minced finely
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 2 tsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cumin
Instructions
- Halve the cherry tomatoes, mince the onion, parsley, and cilantro.
- 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 over omelettes, with bread, or as a side salad.
Keywords: Classic Moroccan Tomato Salad, Moroccan Tomato Salad
Comments
Steven
Such an awesome and easy side dish to make. We eat this with bread all the time as a snack.
★★★★★
Ahmed
Every bite brings back childhood memories.
★★★★★
Julie
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.
★★★★★
Salima Benkhalti
Hey Julie, thanks so much for commenting! I am so happy to hear you made this salad and loved it.
Po
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!
★★★★
Salima Benkhalti
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 🙂
Kelly
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!
★★★★★
Salima Benkhalti
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 ❤️
Isabelle
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
Salima Benkhalti
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
Isabelle
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.
Catherine Hayward
My guests loved this salad. Thank you.
★★★★★
Salima Benkhalti
Thank you for sharing it with your people Catherine! And for taking the time to leave a review, it makes my day.
Joy
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!
★★★★★
Salima Benkhalti
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.