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 Cucumber & Tomato Salad - with red onion and a touch of jalapeno. Great on a burger, or with grilled meats |
 Wonderful red jalapenos... |
 ...cucumbers with skin & seeds removed (only takes a minute)... |
 ...slice & dice the cukes... |
 ...the red onion... |
 ...finely dice the jalapeno & dice the tomatoes... |
 ...mix the veggies together, add apple cider vinegar, some sea salt & olive oil. A great, refreshing salad! |
 The Flag of the Kingdom of Morocco |
 Old Glory & The Flag of Michigan |
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This is a very finely-minced salad-condiment commonly found in the northern mountains of Morocco. It is eaten with roast meats and substantial meat dishes. Most Moroccan salads benefit from a bit of quiet time so the flavors can integrate and the aromas build. This is very tasty as a topping for hamburgers, and can even be a dip, if drained of some of the delicious juices. I would suggest you try it with a roast of lamb. A variation would be the addition of just a pinch of ground cumin and the substitution of lemon juice for the vinegar. A minced garlic clove works well, adding a little more heat and boldness to the dish.
This is a Riffi dish - so feel free to go off on your own riff...
Raciónes: 4
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Ingredientes
- 1 lg ripe, but firm tomato
- 1 med red onion
- 2 cucumbers
- 2 small red jalapeno peppers (OK, green works - or one red, one green...)
- 1 splash of cider vinegar
- 1 drizzle of rich olive oil
- 1 pinch of sea salt
Direcciones
- To reduce the eventual extra juice, quarter the tomato and remove the seeds. Leave the skin. Finely dice the tomato
- Slit the cucmber lengthwise. Using the business end of a spoon, scoop and remove the seeds. Finely dice the cucumber
- Finely dice the onion
- Put a little oil on the fingers of the hand that will hold the hot peppers. Spilt the jalapenos lengthwise and carefully pare out the seeds and rib from each pepper. Finely dice the peppers. Wash your hands with soap.
- Mix the minced vegetables in a bowl
- Splash a bit of vinegar and a drizzle of olive oil onto the mixture (to taste)
- Spoon onto a serving dish and garnish with a pinch of salt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 21 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 151mg | 4% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.8g | 2% |
| Protein 0.77g | 1% |
Evaluaciones
10 de Febrero de 2011
Even the riff-raff can enjoy this!Yo he cocinado/probado esta receta
17 de Marzo de 2011
Wow, Amos. I have been making this for years now, (my mom used to make it), but didn't realize it had a name! LOL! It's delicious as written, but it's also a fun recipe to play around with.
Lovely!Yo he cocinado/probado esta receta
Comentarios
08 de Septiembre de 2011Yes, Claudia - this is super easy & super tasty - try it as a topping on a hamburger or as an embellishment for a nice grilled swordfish or dolphin steak. You will be delighted & I"d love to hear your feedback, And, if you decide to try this with any seafood, I strongly recommend that you substitute lime juice for the vinegar. Bon appetit!
08 de Septiembre de 2011Yum, what an easy delicious recipe love this kind of condiment!- 06 de Septiembre de 2011A.L. - I think it's very cool that your mom made this! Was she ever in Morocco?
