Tunisian Salad
Salatat al-Tunisiyya
Region: Tunisia
Category: Salads
Season: Summer
Difficulty: Easy and Quick

This salad is actually called “Tunisian salad” in Arabic, salāṭat al-Tūnisiyya. It is found everywhere in Tunisia, as common there as a Greek salad is in Greece, and is always a welcome sight because it is refreshing, light, and accompanies everything well. As with many salads in North Africa and the Middle East, it is often served as a meze. For the white cheese, use either the cheese called Syrian cheese in Middle Eastern markets, or Mexican queso blanco found in many supermarkets, or farmer’s cheese.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 10 minutes

3/4 pound ripe tomatoes, peeled, seeded, and cut into small dice

1/2 pound green bell peppers, peeled, seeded, and cut into small dice

2 fresh green or red chiles, seeded and cut into small dice

1 small onion, chopped

1/4 pound white cheese (see headnote), crumbled

One 3 1/2-ounce can imported tuna in olive oil

1 ounce imported black olives (6 or 7), drained and pitted

1 tablespoon white wine vinegar

3 tablespoons extra virgin olive oil

1 teaspoon dried mint

Salt and freshly ground black pepper to taste

2 large hard-boiled eggs, shelled and quartered

1 lemon, quartered

1. In a large bowl, toss the first seven ingredients.

2. In a shallow bowl, whisk together the vinegar, olive oil, and mint. Pour the vinaigrette over the salad and toss well. Season with salt and pepper and toss again.

3. Arrange the salad on a serving platter and garnish with the egg and lemon quarters.

Variation: 

Note: 

Posted: 06/20/2010