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Moroccan salads are so important to the dinner table. One of the easiest, is this tomato and onion salad. It’s always on the table if there is fish being served and you’re likely to find it in regular rotation with many other meals as well. It may become a new favorite after you give it a try.
This is a typical salad table, which includes room temperature fried fish (the dish in the middle). I made this to go with Braniya, a recipe I shared earlier this week. Why do these flavors work together? They all share a common flavor profile, which is the vinegar, or acidic quality. The eggplant topping with the braniya includes vinegar for an added punch of acid, and the side salads have a vinaigrette dressing, and this is a great flavor to go with fish.
- 2 large, fresh tomatoes
- 1/2 Vidalia or other sweet onion
- 1/4 cup vinegar (any kind will work)
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- Begin by washing the tomatoes and removing the seeds inside. You only want the exterior flesh.
- Slice into strips and then very finely dice the strips.
- Cut the onion into very thin strips, as thin as you possibly can cut them. Dice the strips.
- Mix the onion and tomato together in a bowl.
- To prepare the dressing, whisk together the olive oil, vinegar, salt, and pepper.
- Drizzle the dressing on top of the tomato and onions. Only use as much as you would like, you need not use all the dressing. I suggest adding some and tasting and adjusting.
- Serve cold or at room temperature.
You should not use all of the dressing. Use as much or as little as you like to flavor the vegetables. The remainder can be reserved for other salads.