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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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat.
Wash the bell peppers and tomatoes thoroughly under running water. Pat them dry with a clean kitchen towel.
Place the whole bell peppers and tomatoes on a baking sheet lined with parchment paper (or directly on the grill grates if grilling).
Roast the vegetables for about 20 minutes, turning them occasionally, until the skins are charred and blistered.
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.
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.
Peel and finely mince the garlic cloves.
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.
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
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 34.9 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
