A spicy tomato salad from Morocco that goes well with just about anything from the Middle East and North Africa.
|Directions||Place 1 t cumin seeds in small pan and heat over medium-high heat for a few minutes, until they darken and smell roasted. Grind.
If using cherry tomatoes, halve or quarter. Any other kind, dice.
Combine lemon juice and harissa in one bowl, and everything else in another. Stir the lemon harissa into the tomato salad, then let sit for 30 minutes before serving.
|Notes||You can adjust the amount of harissa/cayenne to your own preferences, or leave it out altogether for a simple summer tomato salad.|
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