World Food/ Starters/ Vegetables/ Vegan

Mechouia Salad

Hello my lovelies!!

Are you ready to have THE salad recipe you definitely need in order to get ready for summer time?? A salad that calls for sun, for grilled meat and sausages… That’s my mechouia salad!!! 3,2,1 … Enjoy!!!

Deep dive into North African cooking… This mechouia salad recipe, literally “grilled salad”, comes from Tunisia. You will of course find many variations, I will introduce a basic version. Then, you can let go your imagination and add eggplants for instance, green peppers, onion, harissa to spice it up!!

This salad is often served with tuna, capers, hard eggs or olives. As a matter of fact, I like it simple with other types of salads with the Sunday barbecue.

But you can make it a nice add-on to your brunch buffet or for the aperitif with grilled slices of bread. And what if you combined it with pretzels?? A delight!!

You can also cook a chicken fricassee: stir fry your chicken pieces in a frying pan and add the mechouia, and cook a few minutes.

I made this recipe with a Mutti tomato pulp. It’s obvious that you can use fresh tomatoes. In such case, remove the tomato skin.

Direct flight for Tunis and its sunny weather? The recipe, Chef!

Mechouia Salad

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Serves: 5-6 Difficulty: Easy Price: $
Cooking Time: 1 hour 1/2


  • 2 red peppers
  • 1 yellow or orange pepper
  • 2 cloves of garlic
  • 1 tin can of tomato pulp (350 g approx)
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt
  • Pepper
  • Paprika
  • Espelette pepper
  • Ground ginger



Place your red peppers on an oven tray.


Set your oven on 220 degrees. Put the tray in the oven.


Grill the red peppers on each side until they change color.


Once grilled, place them in a freezer bag and close it.


Let cool down at room temperature for 30 minutes. This step will help you peel the red peppers very easily.


Peel the peppers, remove the seeds and tail.


Cut them in cubes. Set aside.


Pour the olive oil in an iron cast casserole and add the grated garlic. Heat.


Add the tomato pulp and cook with cover 8 to 10 minutes at medium heat.


Add the cubes of red/orange/yellow peppers, spices, salt and pepper.


Cook for 30 minutes.


Adjust seasoning and let cool down at room temperature.


Sometimes, your red peppers can be a little bit bitter and so will your mechouia be. In this case, I add a tablespoon of sugar. Serve it warm with pastas and you will have a delicious meal too!

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  • Reply
    Tuesday June 12th, 2018 at 01:25 PM

    En Tunisie, nous n’utilisons que des poivrons vert corne, et jamais de tomates en boîte, pour la mechouia. Les tomates entières ainsi que le poivrons sont grillés au barbecue ou directement sur le gaz 😉 Aussi, pas de cumin. Mais du tabel karouia, épice typique de chez nous qui mélange le carvi et la coriandre ensemble. Sinon le goût n’est pas du tout le même. Testez, vous verrez une sacrée différence et vous m’en direz des nouvelles ! 🙂

    • Reply
      Tuesday June 12th, 2018 at 02:29 PM

      Merci pour ce commentaire. Bonne journée !

  • Reply
    Larue nathalie
    Wednesday June 13th, 2018 at 01:48 PM

    Testé chaud aujourd’hui c est délicieux ! Je vais essayer froid sur des toasts grillés à l apéritif ! Merci pour la recette !

    • Reply
      Wednesday June 13th, 2018 at 02:14 PM

      Merci Nathalie pour votre commentaire !! C’est vrai que chaud c’est bon aussi !! 😉

  • Reply
    Sunday June 17th, 2018 at 09:10 PM

    Merci emmanuelle, encore une belle recette
    Testée a deux aperitifs sur des toasts de pain grillé, et terminée ce soir sur des pâtes
    C est long à préparer mais ca mérite grave
    Les enfants en redemandent !

    • Reply
      Sunday June 17th, 2018 at 10:04 PM

      Génial !! J’en suis ravie ! C’est effectivement délicieux quelque soit l’association choisie !!

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