Sliced Tomato & Onion Salad

Sliced tomato and onion salad gets a Moroccan twist here, swapping the typical basil-and-balsamic profile of Italian tomato salads for sweet paprika, cumin, garlic, and fresh parsley. That spice combination is the foundation of countless Moroccan cooked salads, and it works beautifully on raw summer tomatoes too. Cumin lends earthy warmth, paprika adds gentle sweetness and color, and parsley keeps the whole bowl bright and herbaceous.

Peeling the tomatoes feels fussy for a salad this simple, but it makes a real difference. Without skins, the tomato slices absorb the dressing more readily and the texture stays uniformly silky. Spanish or red onions (not white or yellow) bring a milder, sweeter onion bite that won’t dominate the delicate spice mix.

Pro Tips

• Peel tomatoes by scoring an X on the bottom, dunking in boiling water for 30 seconds, then plunging into ice water. Skins slip off easily.
• Salt the tomatoes 10 minutes before dressing to draw out excess water. This keeps the salad from going soupy.
• Slice onions paper-thin. Thick rings overpower; thin slices melt into the dressing.
• Let the salad rest 15 to 20 minutes before serving so flavors meld and the spices bloom in the oil.

Variations

• Add a handful of pitted olives (kalamata or oil-cured) for a saltier Mediterranean turn.
• Sprinkle with crumbled feta or fresh ricotta for creamy richness against the spice.
• Stir in preserved lemon zest for a more aggressive Moroccan flavor profile.