Salade juive is a grilled pepper and tomato salad that literally means “Jewish salad”, it is a traditional dish from the Pieds-Noirs or “Black Foot”, a term used to refer to French people, or those of European ancestry, who lived in French North Africa (in particular Algeria, Morocco and Tunisia) during the period of French rule there (ending in 1962).
Three cultures and three cuisines can be found in North Africa: Arabic, Jewish and Pied-Noir, which might explain where the name of this salad comes from. There are numerous different versions, depending on which of the three North African French-ruled countries the recipe came from.
Salde juive is a simple salad, made with tomatoes and peppers but it is full of different flavours. It is a perfect summer dish as it’s so refreshing. The tricky part comes with grilling the peppers and then peeling them. But don’t worry if you follow the instructions all will become clear….
Whilst this salad is a bit more complex than most, and does take a bit longer to make, it’s well worth it as not only is it cheap and healthy, it is also delicious.
This salad can be used as a starter or as an accompaniment, and it would be great for barbecues or picnics.
I can remember so many BBQs as a child where peppers would be thrown onto the grill at the end, to make the most of the cooling embers, in order to be used in a Salade juive afterwards. This is certainly an easy way to get the peppers you need.
- Peppers - 4 (2 red, 1 yellow, 1 green)
- Garlic - 5 cloves (crushed)
- Tomatoes - 1kg (about 8 tomatoes)
- Lemons - 1 (juice)
- Basil - 10 leaves (roughly chopped)
- Olive oil - 5 tbsp
- Grill the peppers on all sides on a dying BBQ or under the grill turning them regularly
- Let the peppers cool down for 5 mn and then put them in a tightly closed plastic bag for 15 mn
- Score your tomatoes and boil them for 2 mn
- Peel and seed the tomatoes and the peppers
- Slice the peppers into 1/2cm wide slices, and roughly chop the tomatoes and put them in a big salad bowl
- Add the crushed garlic, lemon juice, chopped basil and olive oil, season to taste and stir well
- Store in the fridge for at least a couple of hours
Get your ingredients ready. If you're grilling the peppers on your BBQ then you'll want to put them on the grill once you've cooked everything else, you need cooler embers for this.
The duration of this step will depend on the heat of your BBQ when you put the peppers on the grill. If it's still quite hot you will have to turn them every 2-3 minutes. If it's cooler you might need to turn them only every 10 minutes. Each side must be grilled, making sure you don't burn the flesh inside the pepper with too much heat! But don't worry if they get really black. Your aim is to turn them when they become black.
If you're not using a barbecue you'll need to turn your grill on to maximum, and again turn the peppers every time they get black, which will probably be every 2-3 minutes.
When your peppers are properly grilled put them aside on a plate for 5 minutes so they cool down a little bit. Then put them in a tightly closed plastic bag. Doing this will drastically ease the peeling process, as the condensation in the bag will start separating the skin from the flesh. Let them cool down in the plastic bag for 15 more minutes.
While your peppers are cooling down, switch your kettle on and score your tomatoes with a very sharp knife or a serrated knife (even easier). To perform this you just need to gently cut a 1-2mm deep cross-shape on the bottom of the tomato.
Put your tomatoes into some boiling water in a saucepan on a high heat for 2 minutes. As you can see on the picture below the skin is already starting to peel off. Then put them aside for 5 minutes to cool down.
Once the tomatoes and peppers are slightly cooler, peel them using your fingers, and a small knife if need be. Then open the peppers and remove the seeds with your fingers and throw them away. Thinly slice the peppers, about 1/2cm wide, and put them in a big salad bowl.
Cut the tomatoes into quarters, remove most of the seeds and then roughly chop them and put them in the salad bowl. Crush the garlic and squeeze the lemon juice into the bowl. Roughly chop the basil leaves and add them. Add the olive oil and season to taste. Stir everything really well.
Cover the salad bowl with some cling film and store it in the fridge for at least a couple of hours, as you want to serve this nice and cold, with all the flavours mixed up together.
- The step for grilling the peppers on the BBQ can be done several days beforehand. When you have a barbecue always take this opportunity to throw some peppers on at the end, to gently grill them so you can use them another day. Once they're grilled you just need to peel and seed them as described above. Then you can put them whole or sliced into jars (I used jam jars as you can see in the picture below) and pour some olive oil on top of them. Keep them stored in your fridge for up to three days, then use them for this recipe or in pasta, risotto, salads, stuffing, couscous, etc.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!
I am linking this blog post up to the Tasty Tuesdays linky with Honest Mum, click on the image below to see some great food blog posts: