Salata Mechouia (Tunisian Grilled Pepper and Tomato Salad)

Mechouia means “grilled” in Tunisian Arabic, and this smoky salad of charred peppers, tomatoes, and garlic is one of the country’s most beloved starters. It’s typically mashed together and served with olive oil, tuna, and boiled eggs for a full spread.

Ingredients

• 4 green bell peppers
• 2 hot green chilies (optional, to taste)
• 4 ripe tomatoes
• 4 cloves garlic, unpeeled
• 3 tbsp olive oil, plus more for serving
• 1 tbsp lemon juice
• Salt, to taste
• 1 can (5 oz) tuna, drained (optional)
• 2 hard-boiled eggs, quartered (optional)
• Black olives, for garnish

Instructions

1. Char the vegetables
   Grill or broil the peppers, chilies, tomatoes, and garlic until blackened and blistered, turning occasionally.
2. Steam and peel
   Place charred vegetables in a covered bowl for 10 minutes, then peel off skins, seeds, and stems.
3. Chop and mash
   Finely chop the peeled vegetables and garlic, then mash together into a coarse, chunky salad.
4. Season
   Stir in olive oil, lemon juice, and salt to taste.
5. Plate the salad
   Spread on a plate and top with tuna, egg quarters, and black olives.
6. Finish and serve
   Drizzle with extra olive oil and serve with crusty bread for scooping.

Salata mechouia is traditionally served at room temperature, letting the smoky flavors come through fully.