• 4 ripe tomatoes (finely diced)
  • 1 green capsicum (finely diced)
  • 1 small red onion (finely chopped)
  • 1 small bunch of coriander (finely chopped)
  • Marinated olives

Dressing ingredients

  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • Dash of vinegar

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Salad blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more
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Morocco is where European and African cultures and customs combine to deliver a diverse country in both religion and language. Spanish and Portuguese in the north and French further south – the Berber and Arabic dialects prominent in the rural valleys hidden throughout the breathtaking Atlas Mountains that surprise you every time with a striking green oasis nestled in the bottom of each full of palms laden with soft dates and trees full of fresh figs, olives, apples and pomegranates as well as crops of juicy corn, tomatoes and alfalfa.


The vivid colours of Morocco’s towns and landscapes reflect the cooking spices of cumin, paprika and turmeric used in the tagines, cous cous, Berber omelettes and of course a Moroccan salad:

Simply mix the tomatoes, capsicum, onions and coridander together in a bowl. To make the dressing: Combine cumin with the olive oil and a dash of vinegar. Serve with a handful of marinated mixed olives.

Morrocan salad  with tomato, cumin, onion, capscium

Tips from the author

The blue vivid colours of Moroccos's towns and landscapes

“Ssalamū ‘lekum!”

The blue fairytale of Chefchouen’s alleys and arches (the colour of purity and apparently a useful technique to keep mosquitos away) are part of the vivid colours of Morocco’s towns and landscapes. Read more about these Morrocan treaures on my From Paddock to Plate Blog.

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