SaladSide DishAppetizer

Salata Mechouia

Name: Salata Mechouia
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: tunisian, north_african
Ingredients: 3 pcs bell pepper mixed colors; 3 pcs tomato; 1 pcs yellow onion; 2 clove garlic; 1 pcs jalapeño; 3 tbsp olive oil; 0.5 tsp caraway seed; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh mint chopped (optional)

Salata Mechouia is a vibrant Tunisian grilled salad featuring smoky charred vegetables. Bell peppers, tomatoes, and onions are grilled until tender, then finely chopped and dressed with olive oil and spices. This refreshing and flavorful salad makes a perfect light meal or side dish.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 149 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

3 pcsbell pepper, mixed colors
3 pcstomato
1 pcsyellow onion
2 clovegarlic
1 pcsjalapeño
3 tbspolive oil
0.5 tspcaraway seed
0.5 tspsmoked paprika
0.5 tspsalt
0.25 tspblack pepper

garnish

2 tbspfresh mint, chopped(optional)

Equipment

grill · plastic wrap · large bowl · cutting board · knife

The method

Step by step

1
Preheat your grill to medium-high heat (about 200°C / 400°F).
About 5 min
2
Place bell peppers, tomatoes, yellow onion, and jalapeño directly on the grill grates.
3
Grill the vegetables, turning occasionally, until they are charred and softened on all sides, about 20-25 minutes.
About 25 min
Cook’s note: The skins should be blistered and blackened, which adds to the smoky flavor.
4
Remove the grilled vegetables from the grill and immediately transfer them to a bowl, covering it tightly with plastic wrap.
Cook’s note: This steaming step helps loosen the skins for easier peeling.
5
Let the vegetables rest for at least 15 minutes, or until cool enough to handle.
About 15 min
6
Once cooled, peel the skin off the bell peppers, tomatoes, and jalapeño. Discard the stems and seeds. Finely chop all the grilled vegetables.
About 10 min
Cook’s note: Don't worry if a few bits of char remain; it adds to the flavor.
7
Mince the garlic cloves.
About 1 min
8
In a large bowl, combine the chopped grilled vegetables, minced garlic, olive oil, caraway seed, smoked paprika, salt, and black pepper.
About 2 min
9
Stir everything together until well combined. Taste and adjust seasonings as needed.
About 1 min
10
Serve Salata Mechouia chilled or at room temperature, garnished with fresh mint if desired.
Cook’s note: For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.

Per serving

Nutrition

75%Score

Calories: 148.7kcal
Protein: 2.4g
Carbs: 13.1g
Fat: 10.7g
Fibre: 3.7g
Sugar: 7.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Salata Mechouia in an airtight container in the refrigerator.