Shlada marocaine : La salade marocaine fraîche par excellence

Shlada is undoubtedly the most iconic salad of Morocco. Present on almost all tables, it accompanies tagines, grilled meats, and fish alike. Its freshness and simplicity highlight the quality of seasonal vegetables.

Ingredients (serves 4):

- 4 ripe tomatoes

- 1 red or white onion, finely sliced

- 1 grilled green bell pepper, peeled and diced

- 3 tablespoons of culinary argan oil or olive oil

- 1 tablespoon of vinegar (or the juice of half a lemon)

- 1 teaspoon of ground cumin

- Salt and freshly ground black pepper

- A few parsley or fresh coriander leaves (optional)

Preparation:

1. Wash the tomatoes and dice them.

2. Peel and very finely slice the onion.

3. Grill the green bell pepper until its skin blackens. Place it in a bag or covered container for a few minutes, then remove the skin and seeds before dicing.

4. Mix the tomatoes, onion, and bell pepper in a salad bowl.

5. Season with argan oil or olive oil, vinegar, cumin, salt, and pepper.

6. Gently mix and let it rest for about ten minutes so the flavors can develop.

7. Serve well-chilled, accompanied by a crisp Moroccan bread to enjoy every bite.

Khadija’s Tip: When tomatoes are particularly fragrant in the summer, I like to prepare this salad with culinary argan oil. Its subtly roasted flavor adds a typically Berber touch that enhances the freshness of the vegetables. Sometimes, I also add finely sliced cucumbers to this salad for an extra touch of freshness.