The summer tomatoes are in – the small, intensely flavored dry-farmed ones, heirlooms of all sizes, colors and stripes and the tiny little cherry tomatoes— all soooo delicious! It’s hard to beat a combination of really ripe tomatoes, fresh, soft mozzarella, lots of basil and maybe a bed of crispy Romaine or tender butter lettuces to soak up the juices. Simple and delicious.
Posts Tagged ‘tomatoes’
Adapted from The Food of Morocco, by Paula Wolfert
In Morocco as in many Mediterranean countries, the salad course includes a variety of salads, and this lovely salad is a classic in that respect. It’s simple and delicious. However, as I was making this as a stand-alone salad, I added Greek olives. Olives, almonds or pistachios, cheeses, hummus and other salads would be included in a Moroccan spread, so adding a goat or sheep’s milk feta to this salad would be in keeping with Moroccan food. The vanilla? Not so much, but as it’s the theme of our site and because it actually does add a subtle boost to the cumin and red peppers in the salad, I’ve included it in this recipe. Feel free to use it or not.