Serves 4 to 6 as part of a traditional salad course


  • 3 Tbsp. fruity extra-virgin olive oil
  • Juice of 1/2 lemon, or to taste
  • 1/2 tsp. ground toasted cumin, preferably Moroccan
  • 1/2 tsp. flaky sea salt
  • Pinch of sweet smoked paprika (pimentón de la Vera, dulce)
  • Pinch of cayenne pepper
  • 1 pound tomatoes, halved, seeded and cut into 3/4-inch chunks
  • 3/4 cup peeled and diced roasted red bell pepper
  • 3 Tbsp. finely chopped red onion, rinsed, drained and squeezed dry in paper towels
  • 1 preserved lemon, pulp discarded and rind rinsed and minced


    In a serving dish, whisk together the olive oil, lemon juice, cumin, salt, paprika and cayenne. Add the tomatoes, roasted pepper and onion and toss to coat. This salsa can be served right away but tastes best if covered and refrigerated until well chilled, about 30 minutes. Just before serving, stir in the preserved lemon.

    From Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, © 2017 by Emily Kaiser Thelin, M&P; originally published in Mediterranean Clay Pot Cooking by Paula Wolfert. Copyright (c) 2009 by Paula Wolfert. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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