RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Moroccan Tomato Salad - pareve
8 ripe tomatoes, peeled and diced 2 tablespoons finely chopped parsley 2 tablespoons finely chopped cilantro 2 green onions, finely chopped 1/2 cup diced green pepper 3 stalks celery, diced Salt and freshly ground black pepper, to taste 1/4 cup olive oil Juice of 1 lemon Combine the tomatoes, parsley, cilantro, green onions, green pepper, and celery in a large bowl. Season with salt and pepper. Toss with the olive oil and lemon juice until well combined. Set aside to marinate until ready to serve. Serves 8. Original source: Adapted from "Master Chefs Cook Kosher" Judy Zeidler Current source: "Cook's Library: Jewish Treasures" Julie Riven BOSTON GLOBE (on-line edition), 9/9/98
