Mechouia Salad

Preheat a grill, broiler, or stovetop grill pan to high heat. Place the tomatoes, bell peppers, onions, garlic, and chili (if using) on the grill. Cook until the skins are charred and the vegetables are tender, turning occasionally. This should take 15–20 minutes. Remove from the heat and allow the vegetables to cool slightly.

Once the vegetables are cool enough to handle, peel off the charred skins. Remove seeds from the peppers and tomatoes for a smoother texture. Finely chop the vegetables and garlic, or blend them lightly for a chunkier consistency (traditional) or smoother purée (optional).

Transfer the chopped vegetables to a bowl. Add the olive oil, cumin, paprika, and salt. Stir to combine, ensuring the flavors meld together.

Transfer the salad to a serving dish. Garnish with black olives, canned tuna, and slices of boiled egg if desired. Serve chilled or at room temperature with crusty bread or as a side to grilled meats.