This dish is a staple you'll find on every single Moroccan table, every season. It compliments just about anything you can imagine and is incredibly easy to make.
2-3 Heirloom Tomatoes (Rough chopped)
1/2 cup Picholine Olives
1/2 Onion (finely chopped)
1/2 Red or Green Bell Pepper (roasted and chopped)
1/4 Preserved Lemon (thinly sliced)
4 Tbls Olive Oil (or to taste)
1 Tbls Vinegar or squeeze of fresh Lemon
1/4 cup Parsley
1/4 cup Cilantro
Peel the tomatoes and cut in half. Remove the seeds and any liquid. Dice finely.
Wash and chop the herbs well.
Mix all the ingredients and add the vinegar and olive oil.