© Quentin Bacon
Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 4 first-course servings

When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own. Paula Wolfert found this salad in Essaouira, along the Atlantic coast. She says it's rare to see capers in Moroccan salads, even though the country is one of the world's leading suppliers. Slideshow: More Moroccan Recipes

How to Make It

Step

In a bowl, toss the tomatoes with the celery, onion, green bell pepper, preserved lemon peel and capers. Add the olive oil and lemon juice and toss again. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Chef's Notes

Argan oil has an intense, nutty flavor. It is available at chefshop.com.

You May Like