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View Gallery Photo: Christopher Hirsheimer

A Moroccan staple, this tangy salad has just a bit of heat from the chiles. 

SERVES 4 - 6

3 medium ripe tomatoes
Salt
1/2 cup coarsely chopped flat-leaf parsley
1 minced seeded green chile
1 tsp. ground cumin
1 tbsp. white vinegar
1 tbsp. olive oil
Freshly ground black pepper

1. Dice tomatoes and place in a strainer. Sprinkle with salt, toss gently, and allow to drain for 30 minutes.

2. Combine parsley, green chile, cumin, white vinegar, and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Add tomatoes, mix thoroughly, and serve at room temperature.

This article was first published in Saveur in Issue #25