Hiking the Atlas mountains burnt us out. The sun was shining so bright, we could barely see each other without our sunglasses. When we finally sat down to eat on rugs, on a rooftop nestled in the mountains, we were so happy to drink up this cool salad. It was just the start to the feast of bread, tagine, fruit, and mint tea waiting for us.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
Prep time: 15 min.
Ingredients (Serves 4):
- 1 lb. tomatoes (about 5 Roma tomatoes), peeled
- 1 lb. Persian cucumbers (about 5), peeled
- 2-3 green onions, chopped
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 Tablespoons flat-leaf parsley
1. Peel, seed, and chop tomatoes. You can boil them for a minute in water to remove the skins easier, or you can do it by hand with a sharp knife. (See page 31 for peeling tomatoes tips)
2. Peel the cucumbers, then chop a similar size to the tomatoes.
3. Add remains ingredients into a bowl and toss well. Serve room temperature or cold.
