Salade Méchouia

Salade Méchouia

Smoky, Bright and Unmistakably Tunisian

Meaning "grilled salad", Salade Méchouia is one of Tunisia's most celebrated dishes. Fresh vegetables are roasted over an open flame until deeply charred, then finely chopped and dressed with olive oil. The result is smoky, vibrant and intensely flavourful, showcasing the transformative power of simple ingredients.

Serves: 4
Preparation: 20 mins
Cooking: 30 mins

Ingredients

  • 5 green peppers
  • 4 large ripe tomatoes
  • 1 large onion
  • 4 garlic cloves
  • 1 tsp caraway seeds, lightly crushed
  • Juice of 1 lemon
  • 4 tbsp Uzalis Extra Virgin Olive Oil
  • Sea salt
  • Black pepper

For garnish (traditional):

  • Tuna in olive oil
  • Hard-boiled eggs
  • Black olives
  • Capers

Method

  1. Roast the peppers, tomatoes, onion and garlic over a grill, barbecue or open flame until heavily charred.
  2. Transfer to a covered bowl and allow to steam for 10 minutes.
  3. Peel away the skins and remove the pepper seeds.
  4. Finely chop all vegetables by hand until combined but still textured.
  5. Stir in the crushed caraway, lemon juice, salt and pepper.
  6. Fold through the olive oil.
  7. Arrange on a serving platter and garnish with tuna, eggs, olives and capers.

Uzalis Pairing

The smoky sweetness of roasted vegetables highlights the fresh grass, green almond and peppery notes naturally found in Uzalis Chetoui olive oil.

Frequently asked questions

Does acidity affect the taste of olive oil?

No. Acidity is measured in a laboratory and does not describe whether an olive oil tastes sour or sharp.
What acidity is considered extra virgin olive oil?

To qualify as extra virgin olive oil, free acidity must be 0.8% or lower according to international standards.
Is lower acidity always better?

Lower acidity is generally associated with careful harvesting and processing, but it should be considered alongside other quality indicators such as polyphenols, freshness and flavour.
Can you taste olive oil acidity?

No. Acidity cannot be detected by taste and is determined through laboratory analysis.
Why does olive oil burn my throat?

The sensation is often caused by naturally occurring compounds called polyphenols, particularly oleocanthal.
Is peppery olive oil bad?

No. A peppery finish is often associated with fresh, high-quality extra virgin olive oil.
What causes pepperiness in olive oil?

Pepperiness is primarily linked to polyphenols and the olive variety used.
Which olive oils are naturally peppery?

Early harvest oils and varieties such as Chetoui often display a noticeable peppery character.