Today my plan is to make a Moroccan tomato salad that we can have as an entrée before we eat the rest of the eggplant curry that Walt made day before yesterday. I'll let you know how the salad turns out. It can't be bad, judging from the recipe and ingredients:
I have a memory of a Moroccan tomato salad that I ate in a restaurant just off the rue Montorgueil in Paris 30 years ago. It was extremely spicy, and obviously unforgettable.Moroccan Tomato Salad
2 Tbsp. lemon juice
1 Tbsp. harissa (or ½ tsp. cayenne pepper)
2 Tbsp. olive oil
3 large ripe tomatoes (1½ lbs.)
2 Tbsp. finely chopped onion
2 Tsp. chopped cilantro (fresh coriander leaves)
1 tsp. cumin seeds
½ tsp. salt (or more, to taste)Place cumin seeds in small pan and heat
over medium-high heat for a few minutes,
until they darken and smell roasted. Grind.
If using cherry tomatoes, halve or quarter.
Any other kind, dice.
Combine lemon juice, olive oil, and harissa (or cayenne
pepper) in a small bowl. Mix the tomatoes and other
ingredients together in a larger salad bowl.
Stir the lemon-harissa-olive oil mix into
the salad and let it sit for 30 minutes before serving.
Note: You can adjust the amount of harissa/cayenne
to your own preferences, or leave it out altogether
for a simple summer tomato salad.