Salade Mechouia (Grilled Pepper and Tomato Salad) (Mechouia)
The Quirky Foodster Team
Ingredients
- Green bell peppers — 4
- Mild long green chillies (optional, for heat) — 2
- Ripe tomatoes — 4
- Garlic cloves, unpeeled — 4
- Olive oil — 3 tbsp (45 ml)
- Ground caraway — 1 tsp
- Salt — 1/2 tsp
- Canned tuna, drained (optional, to serve) — 100 g (3.5 oz)
- Hard-boiled egg, quartered, to serve — 1
- Capers and a few olives, to serve — 1 tbsp
Method
- Grill or char the peppers, chillies, tomatoes and garlic directly over a flame or under a hot grill, turning occasionally, until blackened and blistered all over, about 10–15 minutes total (garlic will need less time than the peppers).
- Place the charred vegetables in a covered bowl for 10 minutes to steam, then peel off the skins and remove the pepper and chilli seeds.
- Finely chop the peeled peppers, chillies, tomatoes and garlic together, either by hand or with a few pulses in a food processor, until well combined but still slightly textured.
- Stir in the olive oil, caraway and salt.
- Spread onto a serving plate and top with tuna, quartered hard-boiled egg, capers and olives, if using.
- Serve at room temperature with bread.
Introduction: Mechouia, meaning 'grilled,' is Tunisia's iconic smoky salad of charred peppers, tomatoes and garlic, finely
chopped and dressed simply with olive oil, often topped with tuna, capers, olives and hard-boiled egg for a
fuller meal.
Cultural Background: Mechouia, meaning 'grilled,' is Tunisia's iconic smoky salad of charred peppers, tomatoes and garlic, finely
chopped and dressed simply with olive oil, often topped with tuna, capers, olives and hard-boiled egg for a
fuller meal.
Tips: Chopping the vegetables by hand, rather than fully puréeing them, keeps the salad's characteristic rustic texture. Char the vegetables thoroughly — the smoky flavour is the defining feature of this salad.
Variations: Omit the chillies for a milder version. Add a spoonful of harissa for extra heat. Omit the tuna for a fully vegan and vegetarian version; the base salad itself is naturally plant-based.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Not applicable — served cold or at room temperature.
FAQs:
Q: Do I need a gas flame to make this?
A: A hot grill or broiler works well too, though a direct flame gives the most authentic smoky char.
Q: Is mechouia always served with tuna and egg?
A: These are classic, popular toppings, but the base salad can be served on its own as a lighter dish.
Q: Can I make it ahead?
A: Yes, it keeps well in the fridge and the flavour develops further after a day.
- Green bell peppers — 4
- Mild long green chillies (optional, for heat) — 2
- Ripe tomatoes — 4
- Garlic cloves, unpeeled — 4
- Olive oil — 3 tbsp (45 ml)
- Ground caraway — 1 tsp
- Salt — 1/2 tsp
- Canned tuna, drained (optional, to serve) — 100 g (3.5 oz)
- Hard-boiled egg, quartered, to serve — 1
- Capers and a few olives, to serve — 1 tbsp
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