Zakoura Fresh Salad
سلطة
About This Dish
A vibrant, jewel-bright salad of fresh cucumber, tomato and herbs dressed with the legendary argan oil of the Souss — a taste of southern Morocco's sun-drenched oasis valleys.
Cultural Heritage
History & Origins
The Moroccan salad tradition (salata) is one of the most distinctive aspects of Moroccan hospitality. Before any main dish, hosts present a spread of six to ten small cooked and raw salads — an abundance that signals generosity. The Zakoura-style fresh salad, named after the oasis region of Zagora in the Draa Valley, celebrates the fresh produce of southern Morocco. The use of argan oil — produced exclusively in Morocco's Souss region and protected by UNESCO — gives this humble salad its unique nutty character. Zagora is famed for its medjool dates and fresh vegetables grown in the fertile oasis, irrigated by ancient khettara water channels.
What You Need
Ingredients
Pro Tips
Chef's Secrets
Regional Variations
Types & Variants
Classic Zakoura Salad — with tomato, cucumber, onion and argan oil
With Orange Blossom Water — a subtle fragrant Marrakchi twist
With Preserved Lemon — adding a briny depth to the dressing
Taktouka — a cooked version with roasted peppers and tomatoes
Where It Comes From
Origin Region — Zagora, Morocco
Map data © OpenStreetMap contributors
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Quick Facts
Nutrition
Per serving (approximate)
90kcal
Calories
2g
Protein
10g
Carbs
5g
Fat
