Classic Moroccan Charred Vegetable Salad

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A smoky Moroccan classic that brings fire-charred peppers, tomatoes, onions, and garlic together with olive oil, lemon, and warm spices. The vegetables are blistered until deeply blackened, then chopped and tossed with a punchy dressing for a salad that is earthy, bright, and bold. Serve with crusty bread or alongside grilled meats.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 9 gSugar
• 3 gProtein
• 420 mgSodium
• 540 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 115 mgVitamin C
• 2100 mcgVitamin A

Ingredients

For the salad

• 3 large red bell peppers
• 2 large green bell peppers
• 4 ripe Roma tomatoes
• 2 medium red onions, unpeeled
• 6 garlic cloves, unpeeled
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small preserved lemon, finely chopped (rind only)
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh cilantro

For the dressing

• 3 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon harissa paste, optional
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Prepare a hot grill or place a cast-iron skillet over high heat until smoking. Working in batches, char the whole bell peppers, tomatoes, unpeeled onions, and unpeeled garlic cloves, turning often, until the skins are blackened, blistered, and the flesh is softened, about 8 to 12 minutes total per batch.
2. Transfer the charred vegetables to a bowl, cover with plastic wrap, and let steam for 10 minutes; this loosens the skins and makes peeling easier. Once cool enough to handle, peel away the blackened skins and remove the pepper stems and seeds.
3. Finely chop the peeled peppers, tomatoes, onions, and garlic into a small, even dice (about 1/4-inch pieces). Place the chopped vegetables in a large bowl and add the preserved lemon, parsley, and cilantro.
4. In a small jar, whisk together the lemon juice, cumin, paprika, coriander, harissa if using, olive oil, salt, and pepper until well combined.
5. Pour the dressing over the vegetables and toss gently to coat. Taste and adjust seasoning with additional salt, lemon, or harissa. Let the salad rest at room temperature for at least 15 minutes so the flavors meld.
6. Drizzle with a final thread of olive oil and serve at room temperature with warm crusty bread, or as a side to grilled fish or lamb.

Cook’s Notes

• For the deepest smoky flavor, grill over real wood or charcoal rather than gas; the aromatics make a big difference.
• Don't rush the steaming step under plastic wrap; it makes peeling the peppers and tomatoes much easier and keeps the flesh tender.
• This salad keeps well in the refrigerator for up to 3 days and actually tastes better on the second day as the flavors marry.
• If you cannot find preserved lemon, substitute with 1 teaspoon of grated lemon zest plus a pinch of salt for a similar bright, salty kick.
• Toast the cumin in a dry skillet for 30 seconds before adding to the dressing to amplify its aroma.

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