This salad is traditionally served alongside the tagine, rather than as a separate course.
• Pinch sea salt
• 1 large clove garlic
• 1/4 cup olive oil
• 1/2 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1 tablespoon white wine or cider vinegar
• 3 large tomatoes, sliced crosswise
• 1/2 cup chopped fresh mint
• Freshly ground black pepper
For dressing, sprinkle cutting board with pinch of sea salt. Using flat blade of knife, crush garlic clove into sea salt. Finely chop garlic clove into sea salt to create chunky paste. In screw-top jar combine garlic mixture, olive oil, lemon peel, lemon juice, and vinegar. Cover; shake well.
Place half the tomato slices in single layer on serving platter. Top with half the fresh mint. Drizzle half the dressing over all. Top with remaining tomato slices and mint. Sprinkle with fresh pepper; drizzle with remaining dressing. Serve immediately. Makes 6 servings.