Salata Mechouia (Tunisian Grilled Pepper and Tomato Salad)
Local name: سلاطة مشوية
In short: Peppers, tomatoes and chilies charred over a flame, peeled and chopped with garlic, caraway and olive oil into a smoky Tunisian salad. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Salata mechouia means grilled salad, and it is on nearly every Tunisian table in summer. Peppers, tomatoes and fresh chilies are charred until the skins blacken, peeled and chopped fine with garlic, caraway, coriander and olive oil. It sits somewhere between a salad and a dip: scoop it with bread, or spread it on a plate and top it with olives for a light meal. The flavor depends on charring the vegetables well, so do not rush that step.
Instructions
- Heat the broiler (grill) to its highest setting and set a rack about 8 cm (3 in) from the heat. Put the peppers, chilies and tomatoes on a baking sheet.
- Broil, turning every 4 to 5 minutes, until the skins are blackened and blistered all over. The tomatoes need about 10 minutes, the peppers and chilies about 20.
- Move everything to a bowl, cover with a plate and leave for 10 minutes. The steam loosens the skins.
- Peel off the skins and pull out the stems. Remove the seeds from the peppers and chilies, and set the vegetables in a sieve for 5 minutes to drain.
- Chop the vegetables finely on a board until the texture is somewhere between chunky and mashed. Do not use a blender, which makes it watery.
- Stir in the garlic, caraway, coriander, salt, lemon juice and oil. Taste, adjust, and rest for 15 minutes before serving at room temperature.
Tips
- Serve it spread on a plate with olives and a drizzle of olive oil, with bread alongside for scooping.
- Charring directly over a gas flame or on a barbecue gives the smokiest flavor. In an oven without a broiler, roast the vegetables at 250°C (480°F) for 25 to 30 minutes.
Questions and answers
How do I keep mechouia from turning watery?
Drain the peeled vegetables in a sieve for a few minutes and chop them by hand rather than blending. Pressing out the liquid keeps the salad thick enough to scoop.
How long does salata mechouia keep?
Covered in the fridge it keeps for 3 days, and the flavor improves after a day. Do not freeze it, because the texture turns watery.
Is salata mechouia hot?
It is medium-hot as written, from the fresh chilies. Use one seeded chili for a mild version, or stir in a pinch of harissa for more heat.
How long does it take to make Salata Mechouia (Tunisian Grilled Pepper and Tomato Salad)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Salata Mechouia (Tunisian Grilled Pepper and Tomato Salad)?
About 170 kcal per serving, with 2 g of protein, 10 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 10 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
