While my mother was able to embrace a variety of cuisines, so there was spaghetti, chop-suey, and many "American" dishes on the menu, her specialty was and is Moroccan food, and my favorite has always been her Tomato and Preserved Lemon Salad. I loved the other salads too, and there were usually at least 4-5, but I'd be happy if there was just T&PLS, with hunks of bread for scooping, dipping, and sponging.
In about 1 1/2 hours (30 minutes to roast the veggies, 1 hour to assemble and cook the tamales) I had a dozen, hot, steamy, creamy, flavorful tamales to be deliciously embellished by my mother's wonderful tomato salad.
So for those of you celebrating Cinco de Mayo and/or Mother's Day (whether your mother cooked or not), I take my sombrero off to you all!
Marie's Moroccan Tomato & Preserved Lemon Salad
8 ripe Roma tomatoes, diced
10 pepperoncini peppers, stems and seeds removed, diced
1/4 of a preserved lemon, diced
2 garlic cloves, minced
handful of fresh parsley, minced
extra virgin olive oil
salt/pepper to taste
1. Mix everything together. You may not need salt because the preserved lemons are salty, but you decide.
2. See #1.
Serve this salad as an appetizer alongside chunks of French bread or equivalent, use as a salsa, or any other way you'd like. It's really good.