Insalata Mechouia Recipe

Preheat and prepare

Preheat the oven to 230°C (450°F). Line a large rimmed baking sheet with foil or parchment for easier cleanup.

Wash the tomatoes, bell peppers, jalapeño (if using), and peel the onion. Slice the tomatoes in half (if large) or leave smaller ones whole. Cut the bell peppers into large quarters removing seeds and membranes. Trim the onion into thick wedges. Leave garlic cloves whole, unpeeled.

Place tomatoes, bell peppers, onion wedges, jalapeño and whole garlic cloves on the prepared baking sheet. Drizzle 2 tbs olive oil over the vegetables and sprinkle 1 tsp salt. Toss lightly so everything is coated in oil.

Roast the vegetables for 25–35 minutes, turning once halfway, until the peppers and onions are blistered and charred in spots and tomatoes are soft and collapsing. If you prefer more char, you can broil for the last 3–5 minutes watching carefully.

Remove the pan from the oven and transfer the hot peppers to a large bowl. Cover the bowl tightly with plastic wrap or place vegetables in a sealed container for 10–15 minutes to steam — this helps loosen the skins for peeling.

When cool enough to handle, peel the skins from the roasted peppers (they should slide off). Peel the garlic cloves and discard skins. Remove and discard large seeds and membranes from the peppers. Roughly chop peeled peppers, tomatoes, onion and garlic into 1–2 cm pieces or leave slightly chunkier depending on texture preference. Transfer chopped vegetables to a large mixing bowl.

While the vegetables steam or after chopping, whisk together 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander (if using), 1 tsp harissa (if using) in a small bowl. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or salt as desired.

Pour the dressing over the chopped roasted vegetables. Add 1 tbs rinsed capers (if using) and gently toss to combine, breaking up the vegetables slightly with the back of a spoon to form a cohesive salad. The texture should be soft but not pureed.

Fold in 2 tbs chopped fresh parsley. Transfer the Insalata Mechouia to a serving platter or shallow bowl. Let rest at room temperature for 15–30 minutes to allow flavors to marry — it can also be served warm or at room temperature.

If using, scatter 1/2 cup crumbled feta or goat cheese over the top and arrange toasted flatbread or baguette slices for serving. Garnish with lemon wedges alongside for extra brightness.

Serve as a starter, mezze or side dish. Leftovers keep well refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.