Tunisian Salad Platter

4.67 from 3 votes

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!

Prep Time20

Cook Time15

Total Time35

Course: Main Course / Dinner Salads

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Low Fat, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salad

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

Dressing

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

Instructions

Salad

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.

Notes

The cooking time of 15 minutes is for the eggs if you don't already have hard-cooked eggs.
The presentation of this salad varies as much as the ingredients. Sometimes, the vegetables are sliced or in larger pieces, as shown here, and sometimes, they are diced and garnished with capers, olives, and eggs.

MAKE AHEAD:

The dressing can be made 1-2 days ahead of time and refrigerated.

Nutrition