Tunisian salad

Name: Tunisian salad (Slata tounsiya but tiffah)
Yield: Serves 6–8
Cuisine: Tunisian
Ingredients: 2 apples (an acidic variety such as Cox), peeled, cored and chopped; 1 tbsp dried mint; salt, to taste; handful of small black olives; handful of fresh mint leaves; 3 green peppers, cored, deseeded and diced; 1 small red onion, peeled and diced 3 tomatoes, diced; 4 small cucumbers, peeled and diced; juice of 1 lemon

Slata tounsiya but tiffah

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Tunisia’s ubiquitous national salad is refreshing, colourful and oil-free. It makes a perfect summer starter with a minty hit. The apple rings the changes and you could also add capers and finely chopped preserved lemon. Do not make it too far in advance or it will lose its crispness.

Ingredients

4 small cucumbers, peeled and diced
1 small red onion, peeled and diced 3 tomatoes, diced

Africa
Tunisia
Carthage
Starter
Mediterranean
Vegan
North Africa
Gluten-free
Summer

Method

Mix together all the chopped vegetables and apples in a large salad bowl, add the lemon juice and sprinkle with dried mint. Season with salt.
Dress with olives and fresh mint leaves and serve immediately.