Moroccan Roasted Pepper Salad
Today we’re making a Moroccan Pepper Salad made with roasted bell peppers, tomato, spices, olive oil and vinegar. This refreshing side dish is wonderful served with bread or with any protein.
This roasted pepper salad is one of my grandma’s specialties, usually served amongst many other traditional Moroccan dishes like this tomato salad or carrot salad.
The combination of the smokey roasted peppers with the acidity from the tomato and white vinegar creates a super flavorful salad that is anything but boring!
It’s the perfect dish to make ahead and enjoy cold with a toasted piece of Moroccan bread or any protein you have planned for your next meal.
Ingredients
Roasting the Peppers
Roasting the peppers is a crucial step in this recipe as it adds a wonderful depth of flavor and makes peeling the peppers a breeze. There are a few different ways to successfully roast your bell peppers.
The traditional way I grew up watching my grandmother and aunts make it requires an open flame or gas stove (pictured below). This method is probably the most difficult and requires the most skill as you’re dealing with fire.
While this technique has a special place in my heart, I’ve found using the broiler is much safer, easier and pretty fool proof.
To roast your peppers in the oven simply place them on a sheet pan and broil for 5 minutes (or until black and charred) on each side until all of the peppers are charred on all sides.
How to Make the Salad
Now that you know how to roast and peel your peppers, the trickiest part of the recipe is done!
From there you can let them cool for a few minutes before transferring them to a plastic bag to sweat. This step makes peeling the peppers a breeze.
Once your peppers are cool and have spent at least 10 minutes in the bag, wipe them with a paper towel to peel. From there you can remove the seeds and stems and chop your peppers into bite sized pieces.
Do the same with your tomatoes and toss the diced veggies into a serving bowl.
Keep reading for a quick tip on how to easily peel tomatoes.
Next, season the vegetables with olive oil, minced parsley, garlic, salt, cumin, and a splash of white vinegar. Mix everything together and you’re ready to serve!
What to serve with your salad
As mentioned above, this salad is regularly served with a bunch of other side salads and whatever tajine or entree is on the menu that day.
Here are a few of my favorite Moroccan dishes that pair perfectly with this side salad:
- Moroccan Tomato Salad
- Grilled Lamb Chops
- Moroccan Harira
- Moroccan Carrot Salad
- Lamb Meatballs
- Moroccan Fish Stew
Top tip
It wouldn’t be fair to share this recipe without sharing my aunt’s tip for peeling tomatoes with ease. Score the bottom of the tomato twice (as pictured above) and drop into a pot of boiling water. Quickly remove the tomato and transfer to a bowl of ice water.
Watch that skin peel back with minimal effort and thank me later 🙂
Happy cooking!
Moroccan Roasted Pepper Salad
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Salad, Salad, Appetizer, Side
- Method: Roasted
- Cuisine: Moroccan
- Diet: Vegan
Description
Today we’re making a Moroccan pepper salad made with roasted bell peppers, tomato, spices, olive oil and vinegar. This refreshing side dish is wonderful served with bread or with any protein.
Ingredients
- 3 red bell peppers
- 3 green bell peppers
- 1 fresh tomato, peeled
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tbsp minced parsley
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp vinegar
- Moroccan bread to serve with (optional)
Instructions
- Start by roasting your bell peppers in the oven. Broil for 5 minutes or until black and charred, turning them with tongs every minute or so until they are charred and black on all sides.
- From there, cool your peppers on a plate for a few minutes before placing in a plastic zip lock bag for 10 minutes. This step helps the skin of the peppers to fall off easily. Once the 10 minutes has passed, a quick wipe with a paper towel should be enough to remove the skins from all the peppers.
- Next, remove the seeds and stems from the peppers and chop into bite sized pieces. Do the same with your tomatoes and toss the diced veggies into a serving bowl.
- Season with olive oil, minced parsley, garlic, salt, cumin and a splash of vinegar. Mix well and serve with crusty bread.
A beautiful meal.
Delicious! Perfect accompaniment to any meal. Just made this tonight, was craving a memory from my time overseas. Looked in all my cookbooks and didn’t find it until I came across your blog! This was exactly as I remember. Will be serving at all summer gatherings or in the middle of winter, when thinking of summer. Thank you!
Delicious! Just made this tonight, was craving a memory from my time overseas. Looked in all my cookbooks and didn’t find it until I came across your blog! This was exactly as I remember. Will be serving at all summer gatherings or in the middle of winter, when thinking of summer. Thank you!
Thank you for your comment Rashida, that made my day! It’s a salad I crave often too, and I’m so glad you loved it.
Perfect accompaniment to my broiled sardines! I used the range top method to char the peppers. Simple and delicious salad. A keeper.
You say “do the same with the tomatoes “…does this mean you roast them after you have removed the peel?
Roast the tomatoes before removing the peels! The roasting process makes peeling them much easier and helps to develop flavor.