Moroccan Tomato Salad (Shlada) With Armenian Cucumber (Feggous)

Moroccan chopped cucumber and tomato salad

The Spruce / Christine Benlafquih

  • Total: 23 mins
  • Prep: 15 mins
  • Cook: 8 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
90 Calories
7g Fat
6g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 90
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 5%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Armenian cucumbers (feggous) or regular cucumbers offer a crispy contrast to tomatoes in this Moroccan salad (shlada) with vinaigrette and fresh mint.

Sometimes referred to as shlada 'arobiya (country salad) or shlada nationale (national salad), it can be served as is or used as the basis to make other salads.

Mixing the salad at least 10 minutes before serving will allow the flavors to blend. A spoon can be offered, but the salad also may be eaten as a dip with Moroccan bread (khobz) for scooping it up.


  • 1 pound feggous or cucumber
  • 1 pound tomatoes (fresh, ripe)
  • 2 tablespoons fresh parsley (or mint, chopped)
  • 2 to 3 teaspoons onion (finely chopped)
  • 2 tablespoons lemon juice (or vinegar)
  • 3 tablespoons olive (or vegetable oil)
  • Dash salt
  • Dash pepper

Steps to Make It

  1. Gather the ingredients.

  2. Lightly peel the feggous so that some dark green skin remains, and finely chop it. If using regular cucumbers, you'll want to remove the seeds before chopping.

  3. Blanch and peel the tomatoes, seed them and chop them into small pieces.

  4. Mix the tomatoes with the feggous, parsley or mint, onion, lemon juice or vinegar, oil, and salt and pepper to taste.

  5. If time allows, leave the vegetables to marinate at room temperature or in the fridge for up to an hour. Serve in small bowls or on individual salad plates.

  6. Enjoy!