Moroccan Tomato Salad with Preserved Lemon

This riff on a traditional Moroccan tomato salad is certainly full of flavor. For the best flavor, try to use the finest tomatoes that you can lay hands on. It has fruitiness from the lemon, and zip from the harissa. Even in the dead of winter, it will seem like a breath of summer.

Salad

• 2 medium ripe Tomatoes, diced
• 1/2 C Onion, diced
• 1/2 large Red Bell Pepper, diced
• 1/3 C Fresh Parsley, roughly chopped

Dressing

• 1/4 Large Preserved Lemon or 1 whole small Preserved Lemon 
• 1 clove Garlic, put through a garlic press
• 2 Tbs Extra Virgin Olive Oil
• 1 Tbs Red Wine Vinegar
• 1/2 tsp Harissa
• 1/4 tsp Dijon Mustard
• Salt to taste

1. Chop the tomatoes and put in a sieve to drain until ready to serve
2. Dice remaining ingredients
3. Remove the pulp from the inside of the preserved lemon and discard. Finely mince the lemon rind.
4. Combine the preserved lemon and sauce ingredients in a jar or small bowl.  Whisk or shake to emulsify the dressing.
5. Combine all of the ingredients in a bowl and stir well to combine.
6. Serve.