A light and refreshing Moroccan salad made with cucumbers, red peppers and slivers of red onion. Great as a meal on its own or with grilled chicken or fish.
I was introduced to this salad in a French Moroccan household, where it was eaten every Friday night for Sabbath. I loved how wonderful something could taste that was so simple. I have not made this salad in awhile but I had some cucumbers and red peppers begging me to do something with them and this simple salad came to mind, perfect for a hot city night, which it is tonight! As well I am trying desperately to drop 5 pounds by month end, this is the perfect meal for a little healthy diet. This salad can be changed up a bit by adding tomatoes and parsley, which would be a wonderful addition with the end of summer tomatoes out there.
Recipe: Moroccan Cucumber and Red Pepper Salad
1 cucumber, cut into small chunks *I don’t peel as I only use organic as well I don’t deseed, they are a nice addition
1/2 red pepper, cut into small chunks
1/4 red onion, sliced thinly
1/4 lemon, juiced
red vinegar, drizzle
olive oil, drizzle
kosher salad, to taste
fresh cracked black pepper, to taste
Combine cucumber, red pepper and onion in a mixing bowl. Drizzle vinegar, lemon juice and olive oil over the top and season to taste. If you want to add tomatoes and parsley add with the other veggies. Stir to mix. Serve. Eat.