Slata Tunisiya Tunisian Salad Recipes
SLATA TUNISIYA - TUNISIAN SALAD
Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent.
Provided by Mme M
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all.
- Cut the mint into tiny pieces, add this to the mix, then add the lemon juice. Mix it all up.
- Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them.
- Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil.
- This should be eaten at room temperature.
Nutrition Facts : Calories 700.2, Fat 66.3, SaturatedFat 12.8, Cholesterol 132.8, Sodium 907.7, Carbohydrate 13.2, Fiber 3.8, Sugar 7, Protein 16.4
TUNISIAN SALAD
Make and share this Tunisian Salad recipe from Food.com.
Provided by ElaineAnn
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop apples and vegetables very fine.
- Mix dressing and pour over salad.
- Let stand at least 2 hours before serving.
TUNISIAN GRILLED SALAD (SELATA MISHWIYA)
This is a a grilled salad that is quite common throughout Tunisia. There are variations on how this salad is made throughout the different cities and regions of Tunisia. You can even use it as a spread in sandwiches. It's one of my family's best-loved recipes. Enjoy with nice warm crusty French bread or even crackers.
Provided by Asma Khalfaoui
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine olive oil, garlic, harissa, ras el hanout, ground chile pepper, salt, and pepper in a mortar; mash into a paste with a pestle.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place tomatoes, green bell peppers, onion, and green chile peppers on the baking sheet.
- Cook under the preheated broiler, turning occasionally, until skins have blackened and insides are soft, about 10 minutes. Cool until easily handled, about 5 minutes. Peel, seed, and chop into small pieces.
- Place tomato mixture in a large bowl. Stir in garlic paste mixture slowly with a wooden spoon. Spoon onto a serving platter. Garnish with tuna, eggs, and olives. Squeeze 1 lemon wedge over platter. Arrange remaining wedges on the sides.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 18.5 g, Cholesterol 117 mg, Fat 21.6 g, Fiber 5.5 g, Protein 15.7 g, SaturatedFat 3.5 g, Sodium 388.5 mg, Sugar 8.1 g
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