Tunisian Mechouia Salad
Mechouia salad is a treasure of Tunisian cuisine, an explosion of smoky and fragrant flavors that evokes the sunny summer evenings of Tunis. I invite you to discover this Mediterranean gem: wood-grilled vegetables combined with sweet garlic and wild thyme. Each bite transports you to the bustling souks, where the aromas of grilling blend with fresh herbs. Easy to make, this salad is a perfect side for grilled meats or fresh bread, but it can also be served as a starter with hard-boiled eggs or flaked tuna.
Ingredients
- green bell peppers3 large
- ripe tomatoes4
- green chili (optional)1
- garlic3 cloves
- olive oil4 tablespoons
- fresh or dried thyme1 teaspoon
- capers (optional)1 tablespoon
- salt1/2 teaspoon
- fresh cilantroa few sprigs
Nutrition
Instructions
- 1
Wash the peppers, tomatoes, and chili. Grill them directly over a flame or in the oven at 200°C (400°F) for 15-20 minutes, turning occasionally, until the skin is blackened.
- 2
Place the grilled vegetables in a plastic bag or a bowl covered with plastic wrap for 10 minutes. Then, peel and seed them carefully.
- 3
Crush the garlic with salt in a mortar or press it. Cut the vegetables into small cubes or shred them with a fork.
- 4
Mix the vegetables with the crushed garlic, thyme, capers (if using), and 2 tablespoons of olive oil. Season with salt to taste.
- 5
Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve it drizzled with the remaining olive oil and sprinkled with chopped fresh cilantro.
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