This classic salad mixes the smokiness of grilled peppers with the ripe freshness of
tomatoes. You can grill the peppers over the open flame on a gas stove, on a charcoal
grill, or under a broiler. Serve the salad at room temperature or chilled. For a zesty
touch, stir in a tablespoon of finely chopped preserved lemon (see page 45).
FLAME-GRILLED
GREEN PEPPER AND
FRESH TOMATO SALAD
tchektchouka
SERVES 4
2 medium green bell peppers or 4 sweet
Italian green peppers
3 ripe medium tomatoes, seeded and cut into
1⁄2-in-/12-mm cubes
2 small garlic cloves, minced
2 Tbsp finely chopped fresh flat-leaf parsley
2 Tbsp finely chopped fresh cilantro
1 pinch ground cumin
1 pinch sweet paprika
Salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
Wash the bell peppers and wipe dry with a
paper towel.
To roast the peppers over a flame, impale
them with a long fork or carving fork in the stem
end and hold over a high-heat flame, turning
from time to time, until the skin bubbles and
blackens, about 8 minutes.
To roast the peppers on a grill, prepare a
charcoal fire. When the coals are red and hot,
grill the peppers, turning from time to time, until
the skin bubbles and blackens, about 10 minutes.
To broil the peppers, preheat the broiler.
Place the peppers on the top rack and broil,
turning from time to time, until the skin bubbles
and blackens, about 15 minutes.
Place the blackened peppers in a plastic
bag and close, or wrap snugly in plastic wrap.
Let soften and cool for 10 minutes. Working
under running water, rub off the blackened
skin. Remove the stems and seeds, and cut
the peppers into B⁄c-in-/12-mm-square pieces.
In a bowl, add the roasted peppers, tomatoes,
garlic, parsley, cilantro, cumin, and paprika.
Season with salt and pepper. Add the olive oil and
lemon juice and toss to blend well before serving.