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Shared by Eva Zaghdoun

Slata Mechouia (Grilled Tomato and Pepper Salad)

Yield: 6 servingsTime: 1 h 15 min active + 2 h inactive

Friday nights during Eva Zaghdoun’s early childhood in Nice, France were always busy with family. As many as 15 relatives would gather at her grandparents’ one bedroom apartment Shabbat dinner. It’s “something that I miss in the U.S,” she says. 

Her grandmother Henriette prepared a parade of Tunisian dishes including slata mechouia, a grilled tomato and pepper salad. To make this smoky dip, tomatoes, bell peppers and jalapenos are roasted and peeled, then chopped and mixed with garlic, olive, and lemon juice. Serve this fresh, with warm bread or challah for swiping through.   

This recipe was shared by Eva Zaghdoun. Read more about her family in "The Tunisian Recipes Preserved During a Nurse’s Night Shift" and try her recipes for chicken patties with couscous and vegetable soup, mseir (carrot and turnip salad), and chocolate mousse.

Family Journey

Sfax, TunisiaNice, France
Paris and Washington D.C.


  • 6 large plum tomatoes 
  • 3 green bell peppers 
  • 1 or 2  jalapeño  peppers
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper 
  • Juice of half a lemon
  • 3 tablespoons olive oil or more to taste
SaladsVeganVegetarianKosher for PassoverPareveGluten FreeNorth AfricaWestern Europe


  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Use a knife to poke a small slit on each jalapeño .

  • Step 3

    Place the tomatoes, green peppers,  jalapeño peppers and garlic onto an aluminum foil lined baking sheet. Transfer into the oven and roast for about 45 minutes to 1 hour or until the vegetables are browned and just tender.

  • Step 4

    Transfer all the vegetables from the oven. Place the garlic cloves onto a small plate and set aside.

  • Step 5

    Place the tomatoes, green peppers and  jalapeño peppers into a large bowl and cover with plastic wrap. Set aside for about 15 minutes. Discard the plastic wrap and once the vegetables are cool enough to handle, peel the green bell peppers, jalapeño peppers and tomatoes. Place the peeled tomatoes and peppers into a large colander set over a bowl. Let the vegetables drain for 2 hours.

  • Step 6

    Use a fork to smash the garlic that was set aside.

  • Step 7

    Transfer the drained vegetables onto a cutting board. Remove the seeds from the bell peppers. Finely chop all the vegetables and place them into a mixing bowl. Add the smashed garlic, salt, pepper, olive oil and lemon juice and mix well until combined. 

  • Step 8

    Serve immediately with bread or store in the refrigerator in an airtight container until serving.