Best 2 Moroccan Vegetable Salad Recipes

Embark on a culinary journey to the vibrant streets of Morocco with our tantalizing Moroccan vegetable salad. This refreshing and colorful salad is a symphony of flavors and textures, featuring an array of fresh vegetables, herbs, and spices. Indulge in the crisp crunch of cucumbers, the sweetness of tomatoes, the earthy flavor of roasted red peppers, and the aromatic blend of cumin, paprika, and coriander. This salad is not only a delightful side dish but also a healthy and satisfying meal on its own. Additionally, we offer a delectable variation using quinoa for a protein-packed and gluten-free option. Get ready to experience the vibrant flavors of Morocco with our Moroccan vegetable salad recipes.

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MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

Provided by Mayim Bialik

Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

MOROCCAN BEEF KEFTA ON SKEWERS WITH CHOPPED VEGETABLE SALAD

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 1/2 pounds ground beef
1/2 cup grated onion
2 cloves garlic, finely minced
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh coriander
3 teaspoons finely chopped fresh mint or 1 teaspoon dried mint
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 seedless cucumber, peeled and finely diced
1 large tomato, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 hot Italian-style pepper, seeded and finely diced
2 cloves garlic, finely minced
3 tablespoons finely chopped fresh mint
2 tablespoons red wine vinegar
2 to 3 tablespoons olive oil

Steps:

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.

Tips:

Utilize ripe and fresh vegetables: The freshness and quality of vegetables greatly impact the salad's taste. Choose vegetables that are ripe, firm, and vibrant in color.
Assortment of vegetables: Experiment with different vegetables to create a diverse and flavorful salad. Consider using vegetables like tomatoes, cucumbers, bell peppers, carrots, radishes, and zucchini.
Consistency in chopping: Ensure uniformity in the size and shape of chopped vegetables. This not only enhances the salad's visual appeal but also helps the dressing coat the vegetables evenly.
Fresh herbs for extra flavor: Incorporate fresh herbs like cilantro, parsley, or mint to add an extra layer of flavor and freshness to the salad. Herbs like these are often used in Moroccan cuisine and pair well with the spices in the dressing.
Homemade dressing is key: The dressing is a crucial element in this salad, so take the time to make it from scratch. The combination of olive oil, lemon juice, cumin, paprika, and a touch of honey creates a flavorful and aromatic dressing that complements the vegetables perfectly.
Don't drown the salad: While the dressing is essential, avoid overdressing the salad. You want the vegetables to be coated in the dressing, not swimming in it. Add the dressing gradually and toss gently to ensure even distribution.
Serve immediately for maximum freshness: This salad is best enjoyed fresh. Prepare it just before serving to preserve the vibrancy and crispness of the vegetables. If you need to make it ahead of time, store the dressing separately and combine it with the vegetables just before serving.

Conclusion:

This Moroccan vegetable salad offers a delightful blend of flavors, textures, and colors. The combination of fresh, crisp vegetables, aromatic herbs, and a flavorful dressing makes it a refreshing and satisfying dish. Perfect for a light lunch, a side dish, or as part of a mezze platter, this salad showcases the vibrant flavors of Moroccan cuisine. With its ease of preparation and customizable vegetable options, this salad is a versatile and delicious addition to any meal.

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