Chlada Maghribia (شلادة مغربية) — Moroccan Tomato-Cucumber Salad with Herbs
Chlada Maghribia is a bright Moroccan chopped salad of tomatoes, cucumbers, onion, and herbs, dressed with lemon and olive oil. It’s a staple on Moroccan tables, served alongside tagines, grilled meats, and bread for scooping.
Printable Recipe Card
Servings: 4 · Total: 15 min · Difficulty: easy
Ingredients (quick list)
- 400 g ripe tomatoes, diced (1 cm) (about 3 medium; seeds kept for juiciness)
- 300 g English cucumber, diced (1 cm) (about 1 large; peel optional)
- 80 g red onion, finely chopped (about 1/2 medium)
- 20 g fresh parsley, finely chopped (about 1/2 bunch, leaves and tender stems)
- 15 g fresh cilantro, finely chopped (about 1/3 bunch)
- 6 g fresh mint, finely chopped (about 12 leaves)
- 30 ml fresh lemon juice (about 2 tbsp)
- 30 ml extra-virgin olive oil (about 2 tbsp)
- 1.5 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp fine sea salt
- 0.25 tsp black pepper, freshly ground
Steps (summary)
- Dice the tomatoes and cucumber into even 1 cm pieces so the salad eats like a cohesive chop rather than large chunks. Finely ch…
- Add the tomatoes, cucumber, onion, parsley, cilantro, and mint to a mixing bowl large enough to toss without crushing the veget…
- In a small bowl, whisk together the lemon juice, olive oil, cumin, paprika, salt, and black pepper until the salt dissolves and…
- Let the salad rest for 5 minutes at room temperature so the onion softens slightly and the flavors meld. Serve immediately, spo…
Cultural Background
This everyday Moroccan salad is part of the mezze-like spread that anchors home meals, balancing rich tagines with freshness and acidity. It’s often served in a shared bowl with bread used as the utensil, emphasizing hospitality and communal dining.
Equipment
💡 Tips
- For a less sharp onion bite, soak the chopped onion in cold water for 10 minutes, then drain and pat dry before mixing.
- Chill the vegetables for 30 minutes before chopping for the crispest texture and cleanest dice.
- Use very ripe tomatoes; their juice becomes part of the dressing and is essential for an authentic, spoonable salad.
⚠️ Common Mistakes
❌ Cutting the vegetables too large, making the salad watery and uneven to eat.
✅ Fix: Dice to about 1 cm and chop herbs very fine so the dressing coats evenly and the salad stays cohesive.
❌ Over-tossing and crushing the tomatoes.
✅ Fix: Toss gently and briefly, then let the salad rest 5 minutes to meld without turning mushy.
❌ Using under-ripe tomatoes, resulting in a flat, bland salad.
✅ Fix: Choose deeply colored, fragrant tomatoes; if needed, add 5 ml extra lemon juice to boost brightness.
🧊 How to Store
Refrigerate leftovers in an airtight container for up to 24 hours; the salad will soften as it releases juice. Drain off excess liquid if needed and refresh with 5 ml olive oil and 5 ml lemon juice before serving; do not freeze.
📅 Make Ahead
Chop the herbs and dice the vegetables up to 6 hours ahead and refrigerate separately. Whisk the dressing up to 24 hours ahead, then toss everything together 5–10 minutes before serving for best texture.
🍽️ Pairs Well With
- Khobz (Moroccan bread)
- chicken tagine with preserved lemon
- kefta kebabs
- grilled sardines
- harissa on the side.
Regional Variations
- Coastal versions may include 60 g diced green bell pepper for extra crunch and a greener aroma.
- Some households add 10 ml red wine vinegar alongside the lemon for sharper acidity.
- A spicy table-style variation includes 5 ml harissa whisked into the dressing for gentle heat.
Ingredients
- 400 gripe tomatoes, diced (1 cm) (about 3 medium; seeds kept for juiciness)
- 300 gEnglish cucumber, diced (1 cm) (about 1 large; peel optional)
- 80 gred onion, finely chopped (about 1/2 medium)
- 20 gfresh parsley, finely chopped (about 1/2 bunch, leaves and tender stems)
- 15 gfresh cilantro, finely chopped (about 1/3 bunch)
- 6 gfresh mint, finely chopped (about 12 leaves)
- 30 mlfresh lemon juice (about 2 tbsp)
- 30 mlextra-virgin olive oil (about 2 tbsp)
- 1.5 tspground cumin
- 1 tspsweet paprika
- 1 tspfine sea salt
- 0.25 tspblack pepper, freshly ground
🔄 Substitutions
- red onion→ white onion
- English cucumber→ Persian cucumbers
- fresh mint→ extra cilantro (same weight)
Instructions
- 1
Dice the tomatoes and cucumber into even 1 cm pieces so the salad eats like a cohesive chop rather than large chunks. Finely chop the red onion and all herbs, keeping the herbs very fine so they perfume every bite.
- 2
Add the tomatoes, cucumber, onion, parsley, cilantro, and mint to a mixing bowl large enough to toss without crushing the vegetables. Toss gently for 20 seconds to distribute the herbs and start releasing a little tomato juice for the dressing to cling to.
- 3
In a small bowl, whisk together the lemon juice, olive oil, cumin, paprika, salt, and black pepper until the salt dissolves and the dressing looks slightly emulsified. Pour the dressing over the salad and toss gently for 30–45 seconds, scraping the bottom to coat everything evenly.
- 4
Let the salad rest for 5 minutes at room temperature so the onion softens slightly and the flavors meld. Serve immediately, spooning some of the juicy dressing from the bottom over the top so it stays glossy and vibrant.
🪪 Recipe Passport
Cultural Background
This everyday Moroccan salad is part of the mezze-like spread that anchors home meals, balancing rich tagines with freshness and acidity. It’s often served in a shared bowl with bread used as the utensil, emphasizing hospitality and communal dining.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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