Felfel B Tomatish Algerian Pepper Tomato Salad
Experience the vibrant flavors of Algeria with Felfel B Tomatish, a rustic Pepper and Tomato Salad that celebrates the simplicity of fresh, roasted vegetables. This traditional recipe combines smoky, charred bell peppers and juicy tomatoes, both roasted to perfection, with a punch of garlic and a drizzle of rich olive oil. Enhanced with a touch of salt, black pepper, and optional fresh parsley for a pop of color and flavor, this wholesome dish strikes the perfect balance between earthy and savory. Whether served as an appetizer, a refreshing side dish, or part of a mezze spread, this salad is a delightful way to bring Mediterranean charm to your table. With minimal prep time and just a hint of grilling or roasting for depth, it’s an effortless yet impressive addition to any meal. Perfect for healthy, plant-based dining, Felfel B Tomatish is a must-try for lovers of bold, sunny flavors!
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Ingredients
- 4 large pieces Bell peppers (red, green, or a mix)
- 3 medium pieces Ripe tomatoes
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat.
Step 2
Wash the bell peppers and tomatoes thoroughly under running water. Pat them dry with a clean kitchen towel.
Step 3
Place the whole bell peppers and tomatoes on a baking sheet lined with parchment paper (or directly on the grill grates if grilling).
Step 4
Roast the vegetables for about 20 minutes, turning them occasionally, until the skins are charred and blistered.
Step 5
Remove the roasted vegetables from the oven or grill and immediately transfer them to a bowl. Cover the bowl with a lid or plastic wrap to let the steam loosen the skins. Let them sit for 10 minutes.
Step 6
Peel the charred skins off the bell peppers and tomatoes. Remove the seeds and stems from the peppers, and chop both the peppers and tomatoes into small cubes.
Step 7
Peel and finely mince the garlic cloves.
Step 8
In a mixing bowl, combine the chopped peppers, tomatoes, and minced garlic. Drizzle the olive oil over the mixture and season with salt and black pepper. Mix well to combine.
Step 9
Transfer the salad to a serving dish and garnish with fresh parsley, if desired. Serve at room temperature or slightly chilled as an appetizer or side dish.
Nutrition Facts
| Serving size | (1028.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 646.4 |
| Total Fat 44.6g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2405.8mg | 0% |
| Total Carbohydrate 53.7g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 34.9g | |
| Protein 10.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.0mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 2196.6mg | 0% |
Source of Calories