This traditional Moroccan salad is a vibrant, flavor-packed dish featuring smoky fire-roasted green peppers and juicy ripe tomatoes, all tossed in a bold citrusy dressing made with preserved lemon, cumin, paprika, and a touch of olive oil.
The result is a refreshing, tangy, and deeply aromatic salad that pairs beautifully with rich mains or a spread of mezze dishes.
Rooted in Morocco’s farm-to-table simplicity and seasonal cooking, this salad embodies the balance of bold flavor and light, nourishing ingredients.
Whether served as a chilled starter or a zesty side, it’s a celebration of Mediterranean clean eating and the timeless appeal of North African cuisine.
⦁ 2 large fire-roasted green bell peppers, peeled and sliced
⦁ 3 large ripe tomatoes, cut into segments
⦁ ¼ tsp black pepper
⦁ Pinch of celery seeds
⦁ Pinch of dill seeds
⦁ ¼ tsp ground cumin
⦁ ½ tsp salt
⦁ ¼ tsp paprika
⦁ ¼ preserved lemon, finely chopped
⦁ 2 tbsp olive oil
⦁ 1 tbsp lemon juice
1. Prepare the Vegetables
Roast with flame or broiler set to 240°C / 465°F, peel, and slice the peppers into strips. Cut the tomatoes into segments and place in a bowl.
2. Make the Dressing
Grind black pepper, celery seeds, and dill seeds using a mortar and pestle. Add cumin, salt, paprika, and preserved lemon to form a paste. Stir in olive oil and lemon juice.
3. Toss and Serve
Combine vegetables and dressing in a bowl. Toss gently and serve chilled or at room temperature.
🛒 Choosing Ingredients
✔ Green Bell Peppers – Use large, firm peppers; fire-roast them for smoky depth and sweetness
✔ Ripe Tomatoes – Choose soft but firm tomatoes (like Roma or heirloom) for less water and more flavor
✔ Preserved Lemon – Finely chop peel only (not the pulp); adds umami, salt, and bright acidity
✔ Olive Oil – Use extra virgin olive oil for the richest flavor
✔ Spices & Seeds – Celery and dill seeds add subtle depth; cumin and paprika create warmth
✔ Lemon Juice – Freshly squeezed for balance and brightness
👩🍳 Preparation
✔ Roast Peppers Over Flame or Broiler – Use a gas flame or broiler set to 240°C / 465°F until skin is blackened and blistered
✔ Peel with Steam – Place roasted peppers in a bowl and cover to steam for 10 minutes before peeling
✔ Tomato Tip – Gently scoop out seeds if too watery for a cleaner, firmer salad
✔ Uniform Cutting – Slice peppers and tomatoes into even pieces for visual appeal and balanced flavor
🔥 Cooking Techniques & Temperatures
✔ Fire-Roast Temp (Broiler): High heat at 230–240°C / 450–465°F for 8–10 minutes, turning occasionally
✔ Seed Toasting (Optional): Lightly toast celery and dill seeds in a dry skillet over medium heat (175°C / 350°F) for 30–60 seconds to release aroma
✔ No-Cook Dressing – Blend or mash spices and seeds to a fine paste before adding oil and lemon juice
🍳 Balancing Flavors
✔ Bright vs. Smoky – The preserved lemon and lemon juice cut through the smokiness of the roasted peppers
✔ Heat Option – Add a pinch of Aleppo pepper or cayenne for a mild kick
✔ Fresh Finish – Garnish with chopped parsley or mint for added brightness
✔ Adjust to Taste – Salt and acidity levels can be tweaked depending on the saltiness of your preserved lemon
📦 Storage
✔ Fridge – Store in an airtight container for up to 3 days; best eaten within 24 hours for peak freshness
✔ Make Ahead Tip – Roast and prep vegetables in advance; combine with dressing just before serving
✔ Not Freezer Friendly – Tomatoes and roasted peppers lose texture when thawed
🍽 Serving
✔ Serve With – Warm flatbread, couscous, grilled meats, or as part of a mezze platter
✔ Garnish Ideas – Parsley, lemon zest, or crushed toasted seeds for extra texture
✔ Presentation Tip – Use a shallow ceramic bowl for rustic appeal and color contrast
✔ Perfect For – Summer meals, vegetarian spreads, or Mediterranean-inspired appetizers