Feggousor cucumbers offer crispy contrast to tomatoes in this Moroccan salad (shlada) with vinaigrette and fresh mint. Sometimes referred to as shlada 'arobiya (country salad) or shlada nationale (national salad), it can be served as-is or used to make Salade Marocaine.
Mixing the salad at least 10 minutes before serving will allow the flavors to blend. A spoon can be offered, but the salad may also be eaten as a dip with Moroccan bread (khobz) for scooping it up.
Also see Feggous Salad with Orange Flower Water.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 to 6 servings.
- 1 lb. (about 1/2 kg) feggous or cucumber
- 1 lb. fresh, ripe tomatoes
- 2 tablespoons chopped fresh parsley or mint
- 2 to 3 teaspoons finely chopped onion
- 2 tablespoons lemon juice or vinegar
- 3 tablespoons olive or vegetable oil
Lightly peel the feggous so that some dark green skin remains, and finely chop it. (If using regular cucumbers, you'll want to remove the seeds before chopping.)
Peel the tomatoes, seed them, and chop them into small pieces. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil and salt and pepper to taste.
If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.