Tunisian Grilled Pepper and Tomato Salad (Slata Mechouia)
سلطة مشوية Slata MechouiaSay it: slah-TAH meh-SHWEE-yah
Mechouia is Tunisia's beloved grilled salad, made by charring peppers, tomatoes, onion and garlic until smoky and sweet, then chopping them with cumin, caraway, harissa and olive oil. It is eaten as a starter or light meal, often topped with tuna, hard-boiled egg and olives, and scooped up with bread. The texture is coarse and juicy, the flavor deeply savory and gently spicy. It is a staple of Tunisian home tables, especially in summer when peppers and tomatoes are at their best.
Tunisian Grilled Pepper and Tomato Salad (Slata Mechouia)
سلطة مشوية, Slata Mechouia
Pronounced slah-TAH meh-SHWEE-yah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free.
Allergens: contains fish, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the salad
For the topping
Method
Heat a grill, grill pan or broiler to high. Arrange the whole peppers, tomatoes, onion and garlic on the hot grill or on a foil-lined tray under the broiler. Cook, turning often, until the peppers and tomatoes are blistered and blackened in patches and the onion is softened and browned, 15–25 minutes; move the garlic to a bowl as soon as it is tender, about 10–12 minutes.
Transfer the charred vegetables, including the garlic, to a large bowl, cover with a plate and let steam for 10 minutes. When cool enough to handle, peel the peppers, tomatoes, onion and garlic, discarding skins, stems and seeds; work over a bowl to catch the juices.
Chop the peeled peppers, tomatoes and onion into rough ¼-inch (6-mm) pieces and put them in a mixing bowl with the collected juices. Mash the garlic or chop it very finely and set aside.
In a small bowl, mash the garlic with the salt, cumin, caraway and harissa to make a paste. Stir in the olive oil until glossy and evenly combined.
Add the dressing to the chopped vegetables and toss well. Taste and adjust the salt, pepper and harissa, then let the salad sit at room temperature for 10 minutes so the flavors settle.
If the salad looks watery, tilt the bowl and spoon off the excess liquid. Transfer the salad to a shallow serving dish and smooth the top slightly.
Scatter the drained tuna, quartered eggs and black olives over the salad, then finish with the chopped parsley. Serve at room temperature or lightly chilled.
Regional variants
Some cooks mash the salad more finely for a dip-like texture; it can be served warm, at room temperature or lightly chilled.
Cook's notes
- Char the peppers until the skins are blackened in patches; that sweet-smoky char is the heart of the salad.
- Do not rinse the peeled peppers, or you will wash away the smoky flavor; drain only the excess juice.
- If the salad looks watery, spoon off the liquid before adding the topping so the tuna and egg stay distinct.
Serve with
Crusty bread or Tunisian tabouna, and mint tea or cold water.
Make ahead and storage
Keeps in an airtight container in the refrigerator for up to 2 days; add the tuna, egg, olives and parsley just before serving.
