Moroccan Sun-Ripened Tomato, Cilantro and Garlic Salad

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Straightforward fresh ingredients are used in many starter recipes found throughout Morocco, and choosing a versatile salad is ideal.


  • 1/2 lb (225g) sun-ripened cherry tomatoes
  • 2 crushed garlic cloves
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Handful of chopped cilantro


  1. Wash the tomatoes and cut in half.
  2. Place them in a large bowl.
  3. Add the garlic, lemon, olive oil and cilantro.
  4. Mix well with a spoon.
  5. Season with salt and black pepper to taste.
  6. Leave for at least an hour to marinate.
  7. Serve with warm flat-bread, olives and barbecued meats.