Recipe of the week: Tomato, Anchovy and Red Olive Salad

This is a quick and easy salad that highlights both fresh and preserved Moroccan ingredients. The Moroccan red olives and Moroccan preserved lemons are essential for authentic flavor, and of course you should use vine-ripe tomatoes – it will be even more flavorful after a few hours when all the flavors have had a chance to harmonize.

Ingredients:

• 2 medium ripe tomatoes, (12 ounce), peeled seeded, and chopped into small dice
• 8 to 10 red olives, pitted and diced
• 3 clove garlic, peeled and crushed
• 1 bunch cilantro leaves, chopped
• 1/2 preserved lemon, rinsed, pulp removed and diced
• 1 small tin of anchovy fillets in olive oil, cut into small strips
• 2 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar
• Fleur de Sel

Directions:

1. In a salad bowl place the olive oil, vinegar, anchovies, and lemon and stir to mix.
2. Add the garlic, tomato, olives, and cilantro and mix. Taste and add salt if necessary. Serve cold.

Serves 2 to 4.

Source: igourmet.com

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Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.