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Roasted-Tomato-And-Pepper Salad
(Slata Mechouia)
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| What You Need: |
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4 large firm ripe tomatoes
3 large green bell peppers
3 tablespoons strained lemon juice
1˝ teaspoons salt
Freshly ground black pepper
˝ cup finely chopped onions
3 tablespoons olive oil
12 black olives, preferably the Mediterranean variety
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| How To Cook: |
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1. Preheat the oven to 400. Place the tomatoes and peppers side by side on a large baking sheet and, turning them frequently so they color on all sides, roast in the middle of the oven for 20 minutes.
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2. Remove the tomatoes but continue roasting the peppers for about 20 minutes longer, turning them from time to time.
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3. Meanwhile, with a small, sharp knife, peel the tomatoes and slice them in half crosswise. Squeeze the halves gently to remove the seeds and juice and chop the tomatoes fine.
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4. When the peppers are evenly colored, wrap them in a damp towel and let them rest for 5 minutes. Then rub the peppers with the towel until the skins slip off.
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5. Cut out the stems and white membranes, discard the seeds, and chop the peppers fine.In a serving bowl, stir the lemon juice, salt and a few grindings of pepper together.
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6. Add the tomatoes, peppers and onions, and toss gently but thoroughly. Taste for seasoning. Then dribble the olive oil over the surface of the salad and scatter the black olives on top.
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7. "Slata mechouia"is traditionally served as a first course, or as an accompaniment to briks: brik bil anchouwa, brik bil bahm, brik di djaj or to fried or broiled fish.
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