Tunisian Roasted Pepper and Tomato Salad (Salata Mechouia)

About This Recipe

Salata mechouia, meaning 'grilled salad,' is one of Tunisia's most iconic dishes, built from bell peppers and tomatoes charred until their skins blacken over an open flame or under a hot broiler, then peeled and mashed together with garlic, olive oil and a splash of vinegar into a smoky, rustic salad. Unlike a chopped salad with distinct pieces, mechouia has a chunky, spreadable texture, closer to a relish, meant to be scooped up with bread rather than eaten with a fork. The technique that defines proper mechouia is charring the vegetables thoroughly, blackening the skins so the flesh underneath takes on a genuinely smoky depth — this is not optional or a garnish detail, but the core of the dish's flavor. Once charred, the vegetables are peeled (not rinsed, which washes away flavor) and mashed by hand or with a fork, keeping some rustic texture rather than blending completely smooth. Garnished traditionally with tuna, hard-boiled egg, olives and capers, salata mechouia is often served as a shared starter with warm bread, a fixture of Tunisian meals that showcases the country's love of smoky, charred vegetable flavors.

Ingredients

Serves 4

• 4bell peppers(mixed colors)
• 4tomatoes
• 1fresh chili pepper
• 3 clovesgarlic
• 0.33 cupolive oil
• 1 tbspwhite wine vinegar
• 1 tspfine sea salt
• 150 gcanned tuna(drained, for garnish)
• 2hard-boiled eggs(quartered, for garnish)
• 2 tbspcapers(for garnish)
• 0.25 cupblack olives(for garnish)

Instructions

1. 1

   Char the vegetables

   Char bell peppers, tomatoes, chili and garlic (in their skins) directly over a gas flame or under a very hot broiler, turning until the skins are thoroughly blackened, about 15-20 minutes.

   Real, thorough charring is essential here — this smokiness is the entire foundation of the dish's flavor.

2. 2

   Peel

   Let the charred vegetables cool slightly, then peel off the blackened skins without rinsing, which would wash away the smoky flavor.

3. 3

   Mash together

   Remove seeds from the peppers and chili. Mash the peeled peppers, tomatoes, chili and garlic together with a fork, keeping some texture.

4. 4

   Season

   Stir in olive oil, vinegar and salt.

5. 5

   Garnish and serve

   Spread onto a plate and top with tuna, hard-boiled egg, capers and olives. Serve with warm bread.

Variations

• •

  Adjust the amount of chili to taste for more or less heat.

• •

  Add a sprinkle of ground caraway for extra depth, a common regional touch.

• •

  Serve as a dip alongside other Tunisian starters for a shared meal.

Storage

Refrigerate up to 4 days. Bring to room temperature before serving, or serve chilled — both are common depending on preference.

Frequently Asked Questions