Tunisian Salad Platter (or Assiette Tunisienne) makes an impressive presentation for a buffet! Full of fresh, crunchy vegetables, olives, capers and drizzled with a simple red wine vinaigrette, this is THE salad to make all summer long!
The inspiration behind this recipe:
The 1990’s were my vegetarian days so I have a vast number of vegetarian cookbooks. I don’t use my cookbooks often enough, but occasionally will grab one, open it and make the recipe no matter what it is unless it’s for something I simply will not eat–like offal.
This time, I opened one on North African cuisine by Kitty Morse and a beautiful Tunisian salad called Assiette Tunisienne was calling my name! I LOVE all forms of Mediterranean-inspired salads!
Kitty calls it Tunisian Salad Plate but this one fills a platter so I’m calling it Tunisian Salad Platter!
What is Assiette Tunisienne?
According to Kitty, the presentation of this salad varies as much as the ingredients. Sometimes the vegetables are sliced or in larger pieces as is shown here and sometimes they are diced and garnished with capers, olives and eggs.
If you have leftover hard-cooked eggs from Easter, this salad is a great way to use them. Occasionally, the salad is topped with canned tuna making this salad similar to a Salade Nicoise.
There’s another classic Tunisian salad called salade méchouia where the vegetables are grilled. This is a raw salad except for the eggs.
Tomatoes, cucumbers, green bell pepper, onion… oh my! You’ll want to make this Tunisian Salad Platter all summer long! I used plum tomatoes as they are one of the few varieties that are actually edible during non-tomato months. This is perfect with grilled meat, fish or poultry!
I tweaked Kitty’s recipe for this Tunisian Salad Platter just a bit. I added sprigs of fresh parsley and some crushed red pepper flakes for a little heat to the simple olive oil and red wine vinaigrette.
Put this Tunisian Salad Platter on your “to make” list this summer! And check out this wonderful vegetarian cookbook! I’m going to keep this book off the shelf for a while and continue cooking through it! There are some amazing recipes in this book!
Be sure to check out these other great salads perfect for your get-together buffet!
- Chicken Pasta Salad with Spinach – Buttermilk Dressing
- Salade Nicoise
- Roasted Beet Salad with Walnuts, Goat Cheese and Honey – Balsamic Dressing
- Cauliflower Antipasto Salad
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- 4 plum tomatoes, quartered and seeds removed
- 1 large green bell pepper, membrane removed, thinly sliced
- 1 English cucumber, peeled if desired, thinly sliced
- 4 thin slices from a large red onion, 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
- ½ 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.
- DRESSING: 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.
NOTE: Cook time of 15 minutes is for the eggs if you don't already have hard-cooked ones available. Hard-cooked eggs can also be purchased.
Amount Per Serving: Calories: 318Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 71mgSodium: 508mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 5g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.