Name: Tunisian Grilled Vegetable Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 large red bell peppers, halved and seeded; 2 large green bell peppers, halved and seeded; 4 medium ripe tomatoes, left whole; 2 medium red onions, peeled and quartered; 6 garlic cloves, left unpeeled; 2 tbsp olive oil, for brushing; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp harissa paste, plus more to taste; 1 tsp ground cumin; 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper; 1/4 cup pitted black olives, halved; 2 tbsp capers, drained and rinsed; 1/4 cup fresh flat-leaf parsley, chopped; 4 hard-boiled eggs, peeled and halved (optional); Crusty country bread, to serve

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A smoky Tunisian classic that transforms sweet peppers, ripe tomatoes, and charred onions into a vibrant salad dressed with olive oil, lemon, and harissa. Served warm or at room temperature, it is a perfect mezze or light main with crusty bread.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

245 kcalCalories
17 gFat
2.5 gSaturated Fat
20 gCarbs
5 gFiber
9 gSugar
5 gProtein
480 mgSodium
580 mgPotassium
65 mgCalcium
2 mgIron
110 mgVitamin C
95 mcgVitamin A

Ingredients

For the vegetables

2 large red bell peppers, halved and seeded
2 large green bell peppers, halved and seeded
4 medium ripe tomatoes, left whole
2 medium red onions, peeled and quartered
6 garlic cloves, left unpeeled
2 tbsp olive oil, for brushing

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp harissa paste, plus more to taste
1 tsp ground cumin
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper

For finishing

1/4 cup pitted black olives, halved
2 tbsp capers, drained and rinsed
1/4 cup fresh flat-leaf parsley, chopped
4 hard-boiled eggs, peeled and halved (optional)
Crusty country bread, to serve

Directions

Preheat a grill or broiler to medium-high heat. Brush the peppers, tomatoes, onions, and unpeeled garlic cloves all over with the 2 tbsp olive oil.
Place peppers and onions on the grill and cook, turning occasionally, until the skins are deeply charred and the flesh is soft, 12 to 15 minutes.
Add the whole tomatoes and grill until softened with char marks, 6 to 8 minutes. Tuck the garlic cloves into a cooler edge of the grill and cook until the skins blacken, 4 to 5 minutes.
Transfer all the vegetables to a large bowl, cover tightly with a plate or plastic wrap, and let steam for 10 minutes to loosen the skins.
Peel the peppers, tomatoes, and garlic, discarding the charred skins and any hard cores. Finely chop the peppers, tomatoes, and onions; mash the garlic to a paste with the side of a knife.
In a large serving bowl, combine the chopped vegetables with the mashed garlic, the 3 tbsp olive oil, lemon juice, harissa, cumin, salt, and pepper. Toss well to combine.
Fold in the olives, capers, and chopped parsley. Taste and adjust salt, lemon, or harissa as desired.
Cover and rest at room temperature for 20 minutes so the flavors meld. Serve with halved hard-boiled eggs if using, a drizzle of olive oil, and thick slices of crusty bread.

Cook’s Notes

Choose fully ripe, in-season tomatoes for the deepest natural sweetness and lowest acidity.
Real wood or charcoal fire adds a more authentic smokiness than a gas grill or broiler.
For a heartier main, top with a drained can of good-quality tuna or a soft-boiled egg.
The salad actually improves after resting overnight in the fridge, so make it ahead when you can.
Adjust hariska to taste: Tunisian-style versions are often quite spicy, so add incrementally.