Tunisian Grilled Pepper Salad with Feta and Capers
This Tunisian grilled pepper salad is an explosion of Mediterranean flavors, perfect as a light starter or appetizer. The sweet, smoky red peppers pair beautifully with creamy feta, salty capers, and black olives, all elevated by a lemon vinaigrette. In Tunisia, we love contrasts: hot and cold, sweet and salty. Want to cook Tunisian? The secret ingredient is harissa, but here we keep it simple. It's also a great way to discover Tunisian cuisine, less spicy than Moroccan but equally aromatic. Make it when you want to travel without leaving home!
Ingredients
- Red bell peppers3
- Feta cheese150 g
- Capers2 tablespoons
- Black olives50 g
- Olive oil3 tablespoons
- Lemon juice1 tablespoon
- Garlic1 clove
- Fresh parsleya few sprigs
- Saltto taste
- Black pepperto taste
Instructions
- 1
Preheat the oven to 200°C. Wash the peppers, cut them in half, and remove the seeds and white membranes.
- 2
Place the peppers on a baking sheet lined with parchment paper, drizzle with a little olive oil, and bake for 15-20 minutes until the skin begins to blacken slightly.
- 3
Remove the peppers from the oven, put them in a sealed plastic bag for 10 minutes (the steam will help remove the skin). Then, peel them and cut them into strips.
- 4
In a bowl, crumble the feta, add the drained capers, pitted black olives, and very finely minced garlic.
- 5
Add the pepper strips, lemon juice, remaining olive oil, and season lightly with salt and pepper. Mix gently.
- 6
Sprinkle with chopped parsley just before serving. Enjoy this salad warm or at room temperature.
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