Authentic Moroccan Recipes: Moroccan Salad
Last Updated on 21st January 2026 by Jessie
The traditional Moroccan salad is so straightforward that it feels almost patronising to walk you through it step-by-step. But nevertheless, it’s a staple of all Moroccan feasts, and thus, you need this authentic Moroccan salad recipe in your repertoire.
Super simple, super fresh. The traditional Moroccan salad consists of chopped capsicums, cucumber, tomatoes, red onion and herbs, finished with a little lemon juice, olive oil and spices. All of which you can source locally, and of the best quality, at the weekly souk in Tamraght. Zwina.
This little number is the perfect supporting act for a spicy Berber omelette, or a rich beef and raisin tagine. Or any tagine for that matter. She’s the perfect hype girl.
Ingredients
- 2 green or yellow capsicums; diced
- 1 small red onion; finely diced
- 4-5 tomatoes; seeded and diced
- 1/2 cucumber; diced
- Juice of half a lemon
- Small bunch of fresh parsely; chopped
- Small bunch of fresh coriander; chopped
- 1/2 tsp ground cumin
- Salt and pepper
- Large swig of olive oil
- Sliced oranges for garnish
Method
- Chop the onions first, place them in a bowl and squeeze the lemon juice over top, allowing them to marinate for a moment while you prepare the other vegetables. This helps to take a little of the bite out of the onions.
- Add the remaining chopped vegetables and herbs to the bowl. Sprinkle with ground cumin and a good pinch of salt and pepper.
- Drizzle with olive oil and then toss to combine. Serve on a beautiful Moroccan plate with orange slices to garnish.
- Give yourself a pat on the back for being such a clever and capable cook. Naaadia.
NOTE: The capsicums can be chargrilled first. I’ve been told this is the more authentic alternative, but I like the freshness best. Do whatever makes your heart sing. To grill: place the capsicums over an open flame, turning regularly until all sides are blackened. Allow to cool and then peel off the charred skin and slice the remaining capsicum into small pieces.
You can also jazz up this Moroccan salad recipe by adding a handful of chopped green or black olives. If you’re in Tamraght, do yourself a favour and visit the Tuesday souk for the freshest, local olives.
More Recipes to Try:
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