Tunisian
Salade Mechouia
This Tunisian grilled salad is smoky, bright, and gently spicy, made by charring peppers, tomatoes, garlic, and onion before chopping them with olive oil and spices. It is traditionally served cool or at room temperature, garnished with tuna, boiled egg, olives, and capers.
Watch it madeLes Gourmandises de Loubna · 2:08
Ingredients
- Green bell peppers2 medium
- Mild green chile or Tunisian baklouti pepper1
- Ripe tomatoes2 medium
- Small onion1
- Garlic cloves, unpeeled2
- Ground caraway1/2 tsp
- Ground coriander1/4 tsp
- Fine sea salt1/2 tsp, or to taste
- Extra-virgin olive oil3 tbsp
- Fresh lemon juice1 tbsp
- Canned tuna in olive oil, drained80g
- Hard-boiled egg, quartered1
- Tunisian or black olives8
- Capers1 tbsp
Method
- Heat a charcoal grill, gas flame, or broiler until very hot.
- Char the peppers, chile, tomatoes, onion, and unpeeled garlic, turning often, until the skins are blackened and the vegetables are softened.
- Transfer the charred vegetables to a covered bowl for 10 minutes so the skins loosen.
- Peel the peppers, chile, tomatoes, onion, and garlic, keeping a little smoky char where it clings naturally.
- Remove the pepper and chile stems and most of the seeds, leaving some chile seeds if you want more heat.
- Place the grilled vegetables on a board and chop them finely with a knife, or pound them lightly in a mortar for a rustic texture.
- Mix in the caraway, coriander, salt, olive oil, and lemon juice.
- Taste and adjust the salt, lemon, and olive oil, then spread the salade mechouia on a shallow serving plate.
- Top with tuna, quartered hard-boiled egg, olives, and capers.
- Serve at room temperature with bread, allowing the smoky juices and olive oil to soak into each bite.
Common questions
Can I substitute the Tunisian baklouti pepper if I can’t find it?
Yes. Use a mild green chile, Anaheim, Cubanelle, or a mild poblano for similar sweetness and low heat. If your peppers are thick-skinned, char them well and peel thoroughly so the salad stays silky, not leathery.
How long does it take to make Salade Mechouia from start to finish?
Plan on about 30–40 minutes, mostly for charring and peeling the vegetables. The covered resting step takes 10 minutes, and chopping/mixing is quick. If using a broiler, it may take a little longer than a grill.
What are the most common mistakes when making Salade Mechouia?
The biggest mistakes are under-charring the vegetables, leaving too much skin on, and overprocessing into a purée. Also avoid skimping on salt, lemon, and olive oil, since the salad should taste bright, smoky, and well-seasoned.
How should I store leftovers, and how long do they keep?
Store the vegetable base separately from the tuna, eggs, olives, and capers if possible. Refrigerate in an airtight container for up to 3 days. The flavor often improves after a few hours, but add the garnishes just before serving.
What’s the best way to serve Salade Mechouia?
Serve it at room temperature on a shallow platter, topped with tuna, egg quarters, olives, and capers. It’s great with bread, pita, or as part of a mezze-style spread. Avoid serving it cold, which dulls the smoky flavor.