Zesty Mechouia
Summer Starters
Summer Starters

Zesty Mechouia

A vibrant Algerian roasted vegetable salad that captures the essence of Mediterranean sunshine. Fire-roasted peppers and sun-ripened tomatoes from the coastal valleys.

timer Prep Time 25 Mins
local_fire_department Cook Time 15 Mins
group Servings 4-6 People
signal_cellular_alt Difficulty Easy
grocery

Ingredients

Vegetables

  • 4 large bell peppers (2 red, 2 green)
  • 2 large tomatoes
  • 1 large cucumber
  • 1 red onion
  • 3 cloves garlic, minced

Dressing

  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp harissa
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Garnish

  • Fresh parsley and cilantro for garnish
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Instructions

restaurant Prepare the Vegetables

1

Roast Peppers

Place bell peppers directly over gas flame or under broiler, turning occasionally until blackened on all sides (about 10-12 minutes).

2

Cool and Peel

Transfer to paper bag, let steam for 10 minutes, then peel off blackened skin. Remove seeds and dice.

3

Tomatoes

Score tomatoes with an X, blanch in boiling water for 30 seconds, then transfer to ice bath. Peel and dice.

4

Other Vegetables

Dice cucumber, thinly slice red onion, and mince garlic.

restaurant Dressing & Assembly

1

Whisk

In a large bowl, whisk together olive oil, white wine vinegar, harissa, cumin, salt, and black pepper.

2

Combine

Combine roasted peppers, tomatoes, cucumber, and onion. Pour dressing over vegetables and toss gently.

3

Rest & Serve

Let sit for 15 minutes at room temperature for flavors to meld. Just before serving, top with fresh parsley and cilantro.

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Chef's Notes

The key to perfect mechouia is the balance between the smoky charred peppers and the fresh vegetables. The harissa adds authentic Algerian heat, while the vinegar provides brightness that cuts through the richness of the olive oil.

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