Today we’re sharing a simple, flavorful Moroccan Roasted Pepper Salad made with charred bell peppers, ripe tomato, fragrant spices, olive oil, and a splash of vinegar. This refreshing salad makes an excellent make-ahead side, perfect with crusty bread or alongside your favorite protein.
This roasted pepper salad is one of my grandmother’s specialties and is traditionally served alongside other Moroccan salads and small plates like tomato salad and carrot salad. The combination of smoky, roasted peppers and bright tomato with a hint of vinegar creates a layered, satisfying flavor that never feels heavy.
It’s especially convenient to prepare ahead of time: chill it and serve cold with Moroccan bread or with any main dish — tagine, grilled meats, or fish all work beautifully.
Ingredients
Roasting the Peppers
Roasting the peppers adds a deep, smoky note and makes it easy to remove their skins. There are several reliable methods: over an open flame, on a gas burner, under the broiler, or directly on a hot grill. Each gives great results; choose the method that fits your kitchen and comfort level.
The traditional open-flame method gives a distinctive char but requires care and attention. For a safer, easier approach at home, the oven broiler works very well and is nearly foolproof.
To broil in the oven, arrange the peppers on a sheet pan and broil for about 5 minutes per side, or until the skin is blackened and blistered on all sides. Rotate them as needed for even charring.
How to Make the Salad
Once the peppers are roasted and blistered, allow them to cool briefly so you can handle them safely. Transfer the hot peppers to a sealed plastic bag or a covered bowl and let them steam for about 10 minutes; this “sweating” step loosens the skins and makes peeling quick and easy.
After steaming, remove the peppers and gently wipe them with a paper towel to lift off the skins. Trim away stems and seeds, then chop the peppers into bite-sized pieces. Dice the peeled tomato and combine with the peppers in a serving bowl.
Tip: see the “Top tip” section below for an easy way to peel tomatoes.
Dress the salad simply: drizzle with olive oil, add minced parsley and garlic, season with salt and ground cumin, and finish with a splash of white vinegar. Toss gently to combine so the vegetables stay vibrant and not overly soft. Taste and adjust seasoning before serving.
What to Serve with Your Salad
This roasted pepper salad is a versatile side that pairs well with a wide range of Moroccan dishes and everyday mains. It complements tagines and stews, grilled meats, fish, or simply a spread of salads and bread for a light, shared meal.
A few complementary dishes to consider when planning a meal around this salad: Moroccan tomato salad, grilled lamb chops, harira (a hearty soup), carrot salad, lamb meatballs, or a simple fish stew. All of these balance nicely with the pepper salad’s bright, smoky flavors.
Top tip
To peel tomatoes quickly and cleanly: score a shallow X at the tomato’s bottom, dunk the fruit in boiling water for just a few seconds, then transfer it immediately to an ice bath. The skin will loosen and slip off with very little effort.
This method is handy when you want peeled tomatoes without losing too much flesh or juice. It saves time and keeps the salad texture fresh and bright.
Happy cooking — enjoy the lively, smoky flavors of this simple Moroccan roasted pepper salad!
Moroccan Roasted Pepper Salad
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- Author: Salima Benkhalti
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Salad, Side
- Method: Roasted
- Cuisine: Moroccan
- Diet: Vegan
Description
This Moroccan pepper salad features roasted bell peppers, tomato, spices, olive oil, and vinegar. It is a bright, smoky, and refreshingly simple side that pairs well with bread or any protein.
Ingredients
Scale
- 3 red bell peppers
- 3 green bell peppers
- 1 fresh tomato, peeled
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tbsp minced parsley
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp white vinegar
- Moroccan bread to serve with (optional)
Instructions
- Preheat the broiler (or prepare an open flame or grill). Roast the bell peppers until their skins are blackened and blistered, turning them with tongs every minute or so for even charring. Aim for a deep, smoky char on all sides.
- Transfer the hot peppers to a plate and let them cool for a few minutes, then place them in a sealed plastic bag or covered bowl for about 10 minutes. This steaming step loosens the skins and makes them easy to remove. Wipe the peppers gently with a paper towel to remove the skins.
- Remove seeds and stems, then chop the peppers into bite-sized pieces. Peel and dice the tomato and add it to the bowl with the peppers.
- Dress the salad with olive oil, minced parsley, garlic, salt, ground cumin, and a splash of white vinegar. Toss gently to combine. Taste and adjust seasoning. Serve with crusty bread or alongside your chosen main dishes.