Today we’s preparing a Moroccan roasted pepper salad made with charred bell peppers, tomato, spices, olive oil, and a splash of vinegar. Bright and refreshing, this side salad is perfect with crusty bread or alongside any protein.
This simple roasted pepper salad is a family favorite. It pairs beautifully with other traditional Moroccan salads and dishes, and it benefits from the smoky depth created by charring the peppers.
The blend of smoky, roasted peppers with the acidity of tomato and white vinegar produces a lively, well-balanced salad that never feels bland.
Make it ahead and serve chilled with toasted Moroccan bread or alongside a main course for an easy, flavorful accompaniment.
Ingredients
Roasting the Peppers
Roasting the peppers is the key step here: it adds smoky flavor and makes the skins easy to remove. You can char peppers over an open flame or gas burner as traditionally done, or use your oven broiler for a safer, easier method.
To roast peppers in the oven: place them on a baking sheet and broil for about 5 minutes per side, turning until the skins are blackened and blistered on all sides.
How to Make the Salad
After roasting, allow the peppers to cool briefly, then place them in a plastic bag to steam for about 10 minutes. This sweating step loosens the skins and makes peeling effortless.
When cooled, wipe the peppers with a paper towel to remove the skins, then remove seeds and stems. Chop the peppers into bite-sized pieces and place them in a serving bowl. Dice the peeled tomato and add it to the bowl as well.
Tip: see the “Top tip” section below for an easy way to peel tomatoes.
Season the vegetables with olive oil, minced parsley, minced garlic, salt, cumin, and a splash of white vinegar. Toss everything together until well combined. Taste and adjust seasoning as needed, then serve.
What to Serve With Your Salad
This salad is traditionally served with a variety of other small salads and a main dish. It complements many Moroccan plates and makes a lovely part of a mezze-style spread.
Some dishes that pair especially well with the roasted pepper salad include grilled lamb, fish stews, hearty soups, and other fresh salads.
Top tip
To peel tomatoes quickly: score the bottom of each tomato with a shallow X, drop them into boiling water for 15–30 seconds, then transfer immediately to an ice bath. The skin will loosen and peel away with almost no effort.
Enjoy the ease of this trick next time you prepare salads or sauces that call for peeled tomatoes.
Happy cooking!
Moroccan Roasted Pepper Salad
Description
A simple Moroccan roasted pepper salad with bell peppers, tomato, spices, olive oil, and vinegar. Bright, smoky, and perfect as a side or appetizer.
Ingredients
- 3 red bell peppers
- 3 green bell peppers
- 1 fresh tomato, peeled
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tbsp minced parsley
- 2 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp white vinegar (or to taste)
- Moroccan bread or crusty bread for serving (optional)
Instructions
- Roast the bell peppers under the broiler or over an open flame until the skins are blackened and blistered on all sides, turning as needed.
- Transfer the hot peppers to a plate and, after a few minutes, place them into a plastic bag to steam for about 10 minutes. This makes peeling the skins very easy.
- Wipe the peppers with a paper towel to remove skins, then remove seeds and stems. Chop into bite-sized pieces. Peel and dice the tomato and add to a serving bowl with the peppers.
- Add olive oil, minced parsley, garlic, salt, cumin, and a splash of vinegar. Toss to combine and adjust seasoning to taste. Serve with crusty bread or alongside your favorite entree.