Recipes
Slata Tounsiya: Tunisia’s Fresh and Flavorful Salad
In Tunisia, no meal feels complete without Slata Tounsiya — a bright, refreshing salad made with fresh tomatoes, cucumbers, peppers, onions, and topped with tuna, hard-boiled eggs, and olives. Dressed simply with olive oil, lemon, and sometimes a spoonful of harissa, it’s a dish that balances bold flavors with pure freshness.
We first tried it in Monastir, served alongside a steaming bowl of couscous. The contrast was perfect — hearty stew paired with a crisp, cool salad that tasted like sunshine on a plate. It’s the kind of dish that shows how Tunisians make the most of their seasonal produce, turning everyday vegetables into something memorable.
Slata Tounsiya is more than just a side dish — it’s part of Tunisia’s food rhythm. Families prepare it daily, cafés serve it as a starter, and it’s often brought to the table before main dishes. Its freshness balances the spice and richness of heavier meals, making it a favorite at gatherings and celebrations.
The addition of tuna and eggs makes it uniquely Tunisian, giving the salad enough protein to be filling while still light. It’s a dish that feels equally at home on a family dinner table or at a seaside café overlooking the Mediterranean.
What is Slata Tounsiya made of?
The base is tomatoes, cucumbers, peppers, and onions. It’s topped with tuna, hard-boiled eggs, olives, and dressed with olive oil, lemon juice, salt, pepper, and sometimes harissa for spice.
Is Slata Tounsiya eaten as a main or side dish?
Usually, Slata Tounsiya is served as a starter or side dish, but with tuna and eggs, it can also be a light main course — especially for lunch on hot summer days.
Is Slata Tounsiya healthy?
Yes! Packed with fresh vegetables, protein-rich tuna, and heart-healthy olive oil, Slata Tounsiya is a nutritious dish that’s both light and filling. It’s naturally gluten-free and can be adapted for different diets.
What makes Tunisian salad different from Mediterranean salad?
While similar to Mediterranean salads, Slata Tounsiya is distinct because of its toppings and seasoning. The combination of tuna, eggs, and sometimes a spoonful of fiery harissa gives it a uniquely Tunisian twist.
When do Tunisians eat Slata?
Slata is served year-round, often daily, alongside main dishes like couscous, grilled meats, or tajine. In summer, it becomes a centerpiece of light meals, eaten with bread and tea.
Can you make Slata Tounsiya ahead of time?
Yes — but for best texture, keep the vegetables chopped and the dressing separate until just before serving. This keeps the salad fresh and crisp.
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Slata Tounsiya (Tunisian Salad with Tuna)
NUTRITION
Ingredients
- 3 medium tomatoes diced
- 2 cucumbers diced
- 1 green pepper diced
- ½ red onion finely chopped
- 1 can tuna in olive oil drained
- 2 hard-boiled eggs quartered
- 8 –10 olives green or black
- 2 tbsp olive oil
- Juice of 1 lemon
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp harissa optional, for spice
- Fresh parsley chopped, for garnish
- Instructions
- Prepare vegetables: Dice the tomatoes cucumbers, pepper, and onion. Place in a large bowl.
- Season: Drizzle with olive oil lemon juice, salt, pepper, and harissa (if using). Toss gently.
- Assemble: Transfer salad to a serving dish. Top with tuna flakes hard-boiled egg wedges, and olives.
- Finish: Garnish with chopped parsley and serve chilled or at room temperature.
Instructions
- Prepare vegetables: Dice the tomatoes, cucumbers, pepper, and onion. Place in a large bowl.
- Season: Drizzle with olive oil, lemon juice, salt, pepper, and harissa (if using). Toss gently.
- Assemble: Transfer salad to a serving dish. Top with tuna flakes, hard-boiled egg wedges, and olives.
- Finish: Garnish with chopped parsley and serve chilled or at room temperature.
