This Tunisian Mechouia Salad Is a Must-Try
Smoky, juicy, and tossed in good olive oil. Mechouia Salad is everything I want in a summer dish. This Tunisian grilled salad brings together charred peppers, ripe tomatoes, garlic, and herbs for a vibrant, flavor-packed bowl.
Why I Love Mechouia Salad
Mechouia means “grilled” in Tunisian, and it’s all about bold, smoky flavor. Common across North Africa, it’s made with fire-roasted tomatoes, peppers, and garlic, then finished with olive oil, shallots, and fresh herbs. So simple, so good.
Ingredients for Mechouia Salad
- Bell Pepper: Adds color and smoky-sweet flavor; use any color you like.
- Eggplant (Optional): Adds moisture and texture; skip if you prefer a milder taste.
- Olive Oil: Adds authentic Mediterranean richness; key for flavor.
- Garlic: Brings bold, savory depth; use fresh or garlic powder.
- Onion: Adds sharpness and crunch; finely chop for best texture.
- Tomatoes: Use firm, less juicy tomatoes
- Shallot: Adds delicate, aromatic flavor; optional if you have extra onion.
- Chili (Optional): For a subtle kick; adjust to your spice level.
- Cilantro (or Parsley): Brings freshness and color; use parsley if you don’t like cilantro.
- Lemon Juice: Brightens and balances the salad with a tangy finish.
- Salt & Pepper: Essential for seasoning and tying all the flavors together.
Keesha’s Tips & Trick
- Let It Char: I always let the veggies blister and blacken a bit; it brings out that deep, smoky flavor that makes people go “what’s in this?!” Don’t rush it. A good char is your friend here.
- Steam to Peel with Ease: After roasting, I toss the hot veggies into a bowl and cover it with a plate or wrap. Let them sit for a few minutes; the steam loosens the skins and makes peeling way easier.
- Peel, But Don’t Rinse: I gently rub the skins off with my hands or a paper towel, but never rinse under water. You want to keep all those smoky oils and flavors, that’s where the magic is.
Mechouia Salad Variations
- Moroccan Chickpea Mechouia: Add 1 cup cooked chickpeas, a splash of olive oil or vegan mayo, and spice it up with cumin or cayenne.
- Tunisian-Mechouia with Eggs: For an extra touch of tradition, top your Mechouia with hard-boiled eggs (halved or quartered), black olives, and flaked tuna or capers.
- Omani Mechouia: Mix in flaked grilled fish and lemon juice. It’s great for using leftovers!
- Algerian Mechouia: Add diced carrots and potatoes before roasting, and stir in 2 tbsp harissa paste for heat.
- Tunisian Mechouia: Use green bell peppers, and balance with 1 tbsp white vinegar and 2 tbsp sugar.
👉🏻 If you enjoyed this recipe, be sure to check out all of my North African recipes. There’s so much more flavor to explore with Moroccan Chicken Tagine, Beef Prune Tagine, Egyptian Falafel, Egyptian Ful Medames, and Algerian Doubara. I’d love to hear how your Mechouia turned out in the comments below.
How to Store Mechouia
Keep Mechouia in an airtight container in the fridge for up to 2 days. For the best texture, store toppings separately. Leftovers are great in sandwiches, rice, or pasta.
FAQs about Tunisian Grilled Salad
More Delicious Salads
Love veggie-packed dishes? Try Kenyan Kachumbari, Cucumber Onion Salad, or Ensalada Rusa for more fresh, global flavors.
TUNISIAN GRILLED SALAD (MECHOUIA SALAD)
Ingredients
- 2 ¼ pounds Bell pepper
- 2 Large plum tomatoes
- ½ Eggplant optional
- 2 tablespoons Olive oil divided
- 1 Sweet pepper
- 1 Chili pepper
- 1 Medium onion
- 2 cloves Garlic
- ½ Lemon juiced
- A dash of salt and pepper, to taste
Instructions
- Chop the vegetables roughly.
- Oil a grill and grill bell pepper, tomatoes, and eggplant. If a grill is not available, use a heavy nonstick pan and grill the vegetable stovetop, not in the oven.
- Once they are cool enough to handle, peel the grilled vegetables.
- Mash the sweet pepper, chili pepper, onion, and garlic together, then add the grilled eggplant and mash.
- On a separate plate, mash the tomatoes.
- Add the mashed tomatoes to the bowl with the other mashed vegetables and mix.
- Add the spices, olive oil, and lemon juice.
- Garnish with olives and capers and serve hot.
