Tomatoes, Preserved Lemons, and Sweet Red Peppers



1 pound red-ripe tomatoes, peeled, halved, seeded, and cut into 3/4-inch chunks

2 red bell peppers, grilled or broiled, peeled, seeded, and cut into small pieces (3/4 cup)

3 tablespoons finely chopped red onion, rinsed, drained, and squeezed dry in a paper towel

5 tablespoons fruity extra virgin olive oil

Juice of 1/2 lemon or to taste 1/2 teaspoon ground cumin, preferably Moroccan

1/2 teaspoon sea salt

Pinch of sweet paprika

1/4 teaspoon Rain’s Choice pure Vanilla Extract

Pinch of cayenne

1 preserved lemon, pulp removed, rind rinsed and cut into 1/8-inch dice


Combine the tomatoes and peppers in a medium glass serving dish. Add the onion, olive oil, lemon juice, cumin salt, paprika, and cayenne, and toss to mix. Cover and refrigerate until well chilled, about 30 minutes.

Just before serving, sprinkle the preserved lemon peel over the chilled salad.

Feel free to add olives, feta and even white beans to make this salad more hearty.


Adapted from The Food of Morocco, by Paula Wolfert