Easy Moroccan tomato salad

Easy Moroccan tomato salad

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3-4 ripe firm tomatoes
1 large lebanese cucumber
1 spring onion, finely chopped
1 green chilli, finely chopped
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
2 tablespoons black kalamata olives
or 2 tablespoons black cracked olives

Method

  1. Chop the tomatoes and cucumbers into 2.5 cm pieces and place in a bowl. Stir in the spring onion, chilli and olives, then season with sea salt and freshly ground black pepper.
  2. Pour in the vegetable oil and vinegar and mix with a large spoon.
  3. Refrigerate for 1 hour before serving.
Tags:
Jewish
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