Salatit Mischwia (Tomato and Sweet Pepper Salad) | CUESA

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Salatit Mischwia (Tomato and Sweet Pepper Salad)


Joyce Goldstein, Author and Chef

This recipe was demonstrated for CUESA’s Market to Table program on July 18, 2015.

This North African salad can be served as a starter course, or as an accompaniment to meat or fish. In Tunisia, this might be garnished with canned tuna and olives in the manner of a Salade Niçoise.

Serves 6


6 ripe tomatoes
3 sweet green peppers
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons chopped parsley
1 small hot pepper, seeded and finely minced
¼ preserved lemon, rinsed and diced into small pieces
1 teaspoon toasted cumin seeds
2 to 4 cloves garlic, very finely minced


Preheat the oven to 400°F. Place the peppers and tomatoes on baking trays and bake until the skins are wrinkled. Drop the tomatoes into cold water, briefly, and remove the peel. Place the peppers in a paper bag or plastic container for 15 to 20 minutes, then peel by scraping with a paring knife.* Remove the cores and seeds from the peppers and dice the peppers into small pieces. Place the peppers and tomatoes in a bowl and combine with the remaining ingredients.

*Alternatively, you can grill the peppers under a broiler, turning frequently, until charred. The tomatoes can be dipped in boiling water and then peeled.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »