Moroccan Country Salad

Jump to Recipe I love finding recipes from around the world that use familiar ingredients and offer new flavor combinations. If I can use colorful ingredients from my garden, all the better!

This recipe was at the back of my Moroccan tagine cookbook as a quick side or starter salad. It looks a lot like a pico de gallo fresh salsa – you could eat it with pita as a dip, on top of grilled meats, or with a spoon as a salad.

The ingredients reminds me of Tabbouleh or Turkish spoon salad, two other delicious Mediterranean Middle Eastern dishes that add a quick bright burst of flavor to any menu. Here’s a simpler traditional version with tomatoes and cucumber, from the beautiful blog My Moroccan Food (I definitely want to find her cookbook after enjoying her site!)

You could experiment with this in different ways and come away with something delicious – crunchy, juicy fresh vegetables, chopped herbs, and a light olive oil and lemon juice dressing are not hard to experiment with. (For instance, try the Avocado Corn Salad here on my site). I added a handful of chopped garlic chives along with the mint and parsley, since that’s what I had growing in our garden.

Moroccan Country Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

A quick chopped salad with lots of fresh flavor that also works as a dip or relish on grilled meat

Credit: Tagine: Spicy stews from Morocco by Ghillie Başan



  • 2 red onions
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 1 bunch of fresh mint leaves, chopped
  • 1 bunch of flatleaf parsley, chopped
  • 1 handful of garlic chives, chopped (optional)


  • 2 tablespoons olive oil
  • juice from 1/2 lemon
  • salt & pepper


  1. Mix together chopped vegetables and herbs.
  2. Stir together dressing ingredients
  3. Combine dressing and ingredients – taste to see if it needs more salt and pepper.

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