Slata Tounsiya (Tunisian Salad)
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
6
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Calories
2986 kcal
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Course
Main Course, Salad, Appetizer
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Cuisine
Tunisian
Slata Tounsiya (Tunisian Salad)
Description
Slata Tounsiya is a Tunisian salad combining fresh vegetables like Roma tomatoes, English cucumbers, and green bell peppers with diced Granny Smith apple for a hint of tartness. The salad is dressed in a mixture of extra virgin olive oil, white wine vinegar, lemon juice, and parsley, seasoned with salt and freshly ground black pepper. The method involves finely dicing the vegetables and fruit after removing seeds to avoid excess moisture, then tossing them with the dressing and herbs like mint. Tangy red onion is added to taste. It is finished by topping with quartered hard-boiled eggs, black and green olives, and oil-packed, flaked tuna. The salad offers a fresh, bright flavor with a blend of juicy, crisp textures and savory protein. Served cold, it complements crusty bread and works well as a light meal or appetizer.
Careful chopping ensures the flavors meld uniformly in each bite, and removing seeds prevents dilution of the dressing. The saltiness of the olives and tuna contrasts with the sweet apple and acidity of the lemon and vinegar. Fresh mint and parsley add herby brightness. The egg wedges provide richness that balances the acidity. This salad is a practical choice for using fresh produce and pantry staples in an assembled dish that can be adjusted by varying the quantity of onion or olives to taste.
Seeds from tomatoes and cucumbers can be reserved for soups or juices to avoid waste. The finely diced ingredients require some prep time but yield a harmonious texture and flavor. The salad is best consumed the same day for freshness.
Ingredients
For the Dressing
- 4 tablespoons extra virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon parsley flat leaf, finely chopped
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper freshly ground
- lemon juice of 1/2 to 1 lemon
For the Salad
- 8 Roma tomato
- 2 cucumber English
- 3 green bell pepper finely diced
- 1 apple peeled and finely diced, Granny Smith
- mint leaves finely chopped (or subsitute with 1 tablespoon dried mint, a big handful, fresh
- 1/2 - 1 red onion finely diced
- 5 egg quartered, hard boiled
- 1/2 cup black olives Niçoise, Kalamata, or oil-cured black olives, whole
- 1/2 cup green olives Castelvetrano, whole
- 1 tuna drained and flaked, oil-packed, 5 ounce can
- baguette optional), for serving, crusty
Instructions
- Prepare the dressing. Add the olive oil, vinegar, parsley, salt, pepper, and the juice of 1/2 of a lemon to a screw top jar. Seal and vigorously shake until emulsified. You can also just whisk this together in a bowl. Add more lemon juice to taste if needed.
- Prepare your vegetables, fruit and herbs. Slice the tomatoes and cucumbers in half and use a metal spoon to scrape out the seeds. Then finely dice.
- Mix and dress. In a large serving bowl, mix the finely diced tomatoes, cucumbers, peppers, apple, and mint. Stir in the dressing.
- Add onion to taste. Mix in half the onion, taste, and add more onion to your liking. I usually end up using all of it but it really depends on personal taste. Remember that its tanginess will be tamed by the lemon juice and olive oil in the dressing.
- Finish the salad. Before enjoying, transfer the salad to a large serving bowl and top it with 6 wedges of hard boiled eggs, olives and tuna. You can use as much as you like of any of these depending on your taste preference and hunger level. Serve the remaining egg quarters on the side.
- Serve. Serve with a side of fresh crusty baguette slices, which can even be used as a vessel instead of the fork.
Notes
- Remove tomato and cucumber seeds to prevent a watery salad; save seeds for soups or drinks.
- Dice all ingredients finely and uniformly for balanced flavor in every bite.
- Adjust amount of red onion to taste, noting its tang mellows when combined with dressing.
- The salad is best served fresh; consume shortly after assembly for optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2986 kcal
% Daily Value*
| Calories | 298.6kcal | 15% |
| Carbohydrates | 16.2g | 5% |
| Protein | 15.8g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 3.7g | 19% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 11.9g | 60% |
| Cholesterol | 160.5mg | 54% |
| Sodium | 820.7mg | 34% |
| Potassium | 622.1mg | 13% |
| Fiber | 4.2g | 17% |
| Sugar | 9.4g | 19% |
| Vitamin A | 1414.8IU | 28% |
| Vitamin C | 64.9mg | 72% |
| Calcium | 72.9mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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