The Tunisian Salad Platter

Traditional Tunisian Salad Platter
A Delicious and Healthy Dish

The Tunisian Salad Platter is a delicious and healthy dish that is perfect for those who love to eat fresh salads. Made with a variety of vegetables and spices, this salad platter is packed with flavour and nutrition. It is a perfect meal for a hot summer day or as a side dish for any meal.

Making the Tunisian Salad Platter

To make the Tunisian Salad Platter, start by chopping up some fresh vegetables like cucumbers, tomatoes, and red onions. Add in some canned chickpeas for protein and flavour. Then, mix together some spices like cumin, paprika, and coriander to create a tasty dressing for the salad.

Tunisian Salad

Arrange the vegetables and chickpeas on a platter, and drizzle the dressing over the top. Garnish with some fresh herbs like parsley or mint for a burst of flavour.

Packed With Vitamins and Minerals

This salad platter is not only delicious, but it is also very healthy. It is packed with vitamins and minerals from the fresh vegetables and chickpeas, and the spices add a boost of antioxidants and anti-inflammatory properties. It is a great way to get your daily dose of vegetables in a tasty and satisfying way.

A Perfect Dish For Those Who Value Healthy

Overall, the Tunisian Salad Platter is a perfect dish for those who value healthy eating and delicious flavours. It is easy to make and can be customized to your liking with different vegetables and spices. Give it a try and see how delicious and nutritious it can be!

How to Make the Tunisian Salad Platter


4 plum tomatoes – quartered and seeds removed                                                                                    1 large green bell pepper – membrane removed, thinly sliced                                                                1 English cucumber – peeled if desired, thinly sliced                                                                                1/2 small red onion – cut into rings, rings separated                                                                                3 hard-cooked eggs – peeled and quartered                                                                                              16 Kalamata olives – pitted                                                                                                                            3. tablespoons capers – large or small                                                                                                             Italian parsley sprigs                                                                                                                                         Freshly ground black pepper – to taste


1/2 cup extra virgin olive oil                                                                                                                          2 tablespoons red wine vinegar                                                                                                                    1 tablespoon water                                                                                                                                          1 scant tablespoon Dijon mustard                                                                                                                1 teaspoon crushed red pepper flakes                                                                                                             Salt and freshly ground black pepper – to taste



Arrange ingredients on a platter as follows: Tomatoes, eggs placed in between tomatoes here and there, green bell pepper rings, cucumber slices, onion rings, olives and capers. Garnish with parsley sprigs and give the salad a good dose of freshly ground black pepper.


In a small bowl, whisk together the vinegar, water and mustard together until smooth. Gradually whisk in the olive oil. Add crushed red pepper flakes and salt and black pepper to taste.

Serve immediately.


Cook time of 15 minutes is for the eggs, you need hard-cooked ones.

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