Salatit Mischwia (Tomato and Sweet Pepper Salad)
Source: Joyce Goldstein, Author and Chef
This recipe was demonstrated for CUESA’s Market to Table program on July 18, 2015.
This North African salad can be served as a starter course, or as an accompaniment to meat or fish. In Tunisia, this might be garnished with canned tuna and olives in the manner of a Salade Niçoise.
6 ripe tomatoes
3 sweet green peppers
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped parsley
1 small hot pepper, seeded and finely minced
¼ preserved lemon, rinsed and diced into small pieces
1 teaspoon toasted cumin seeds
2 to 4 cloves garlic, very finely minced
Preheat the oven to 400°F. Place the peppers and tomatoes on baking trays and bake until the skins are wrinkled. Drop the tomatoes into cold water, briefly, and remove the peel. Place the peppers in a paper bag or plastic container for 15 to 20 minutes, then peel by scraping with a paring knife.* Remove the cores and seeds from the peppers and dice the peppers into small pieces. Place the peppers and tomatoes in a bowl and combine with the remaining ingredients.
*Alternatively, you can grill the peppers under a broiler, turning frequently, until charred. The tomatoes can be dipped in boiling water and then peeled.