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Slata Tounsiya: Tunisian Salad Recipe

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4.3 from 4 reviews

Slata Tounsiya, or Tunisian Salad, is a vibrant and refreshing traditional chopped salad from Tunisia's Mediterranean coast. Featuring a colorful medley of fresh tomatoes, cucumbers, apples, peppers, mint, and hard boiled eggs, topped with olives and tuna, this salad combines bright, tangy flavors with a hearty texture. Perfect as a summer appetizer or family dinner, it's served with crusty baguette slices to soak up the zesty dressing.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

For the Dressing

  • 4 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon finely chopped flat leaf parsley
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • Juice of 1/2 – 1 lemon

For the Salad

  • 8 Roma tomatoes
  • 2 English cucumbers
  • 3 green bell peppers, finely diced
  • 1 Granny Smith apple, peeled and finely diced
  • A big handful of fresh mint leaves, finely chopped (or substitute with 1 tablespoon dried mint)
  • 1/2 – 1 red onion, finely diced
  • 5 hard boiled eggs, quartered
  • 1/2 cup whole black olives (Niçoise, Kalamata, or oil-cured)
  • 1/2 cup whole green olives (Castelvetrano)
  • 1 (5 ounce) can oil-packed tuna, drained and flaked
  • Crusty baguette (optional), for serving

Instructions

  1. Prepare the dressing: Add the olive oil, white wine vinegar, chopped parsley, salt, pepper, and juice of half a lemon to a screw-top jar. Seal and shake vigorously until the mixture is emulsified. Alternatively, whisk all ingredients together in a bowl. Adjust lemon juice to taste as needed.
  2. Prepare vegetables and fruit: Slice tomatoes and cucumbers in half and use a spoon to remove seeds. Then finely dice the tomatoes, cucumbers, green bell peppers, and peeled Granny Smith apple. Finely chop the fresh mint leaves.
  3. Mix and dress: In a large serving bowl, combine the finely diced tomatoes, cucumbers, peppers, apple, and chopped mint. Stir in the prepared dressing until everything is well coated.
  4. Add onion to taste: Mix in half of the finely diced red onion, taste the salad, and then add the remaining onion if desired. The lemon juice and olive oil in the dressing mellow the onion’s sharpness.
  5. Finish the salad: Transfer the dressed salad to a large serving bowl. Artistically top it with quartered hard boiled eggs, black and green olives, and flaked tuna according to your preference. Reserve some egg quarters to serve on the side if desired.
  6. Serve: Present the salad alongside slices of fresh crusty baguette, which can be eaten alongside or used to scoop the salad instead of a fork.

Notes

  • Remove seeds from tomatoes and cucumbers to prevent excess watery salad.
  • The amount of red onion can be adjusted based on personal taste as its pungency is balanced by the dressing.
  • Use fresh herbs for the best flavor, but dried mint is a suitable substitute in a pinch.
  • The salad is traditionally arranged in an ornamental bowl with toppings artfully placed for visual appeal.
  • Serve immediately for the freshest taste or chill briefly before serving.
  • Adding crusty baguette is optional but highly recommended to complete the dish.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Tunisian
  • Diet: Gluten Free

Find it online: https://cozykitchenbymaya.com/slata-tounsiya-tunisian-salad-recipe/