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Salads

Salata Mashwiya (Grilled Pepper and Tomato Salad)

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15 min
Prep
12 min
Cook

Ingredients

  • 4 green bell peppers
  • 4 ripe tomatoes
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 0.5 tsp ground cumin
  • 0.5 tsp chili flakes (optional)
  • Salt, to taste
  • 2 tbsp chopped parsley or coriander

Method

  1. Char the peppers and tomatoes directly over an open flame or under a hot grill, turning occasionally, until the skins are blackened and blistered on all sides, about 10-12 minutes.
  2. Place the charred vegetables in a covered bowl for 10 minutes to steam, which makes peeling easier.
  3. Peel off the blackened skins, remove the pepper seeds, and roughly chop the flesh of both peppers and tomatoes.
  4. Transfer to a bowl and mix with garlic, olive oil, lemon juice, cumin, chili flakes and salt.
  5. Stir in chopped parsley or coriander and let sit for 10-15 minutes before serving to let the flavors meld.

Introduction: Salata Mashwiya is a smoky grilled pepper and tomato salad enjoyed across Libya, typically prepared by charring vegetables directly over a flame before peeling and chopping them into a rustic, olive-oil-dressed relish.

Cultural Background: Salata Mashwiya is a smoky grilled pepper and tomato salad enjoyed across Libya, typically prepared by charring vegetables directly over a flame before peeling and chopping them into a rustic, olive-oil-dressed relish. It is a staple side at nearly every Libyan meal, scooped up with bread as much as eaten with a fork.

Tips: Charring over an open flame gives the best smoky flavor, but an oven broiler works well too. Reserve any juices released while chopping and stir them back into the salad for extra flavor.

Variations: Some versions add a hard-boiled egg or chunks of tuna on top for a heartier salad.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Not applicable – this salad is served cold or at room temperature.

FAQs:

Q: Can I make this without a grill?

A: Yes, char the vegetables under a broiler or roast at high heat until the skins blister.

Q: How long does it keep?

A: Best eaten within 2 days, as the peppers can release extra liquid over time.

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