The quality of Salade Mechouia hinges on the smoky flavor, so it is best to grill the vegetables over an open flame or roast them in the oven on a grill setting until the skin on the peppers and tomatoes is black and blistered. This ensures easy peeling and a penetrating smoky aroma. The vegetables should be chopped into small pieces but not completely puréed. Serve it garnished with olives, tuna, and hard-boiled eggs.
Place the whole tomatoes, peppers, chili pepper, and onion on a baking sheet. Grill or roast at a high temperature (e.g., 230 °C (445 °F)) under the broiler until the skin is charred and the vegetables are soft. Turn the vegetables during roasting.
After roasting, place the peppers and chili into a sealed bowl or plastic bag for 10 minutes – the steam will help with easier peeling. The tomatoes and onion do not necessarily need peeling, but you can remove burnt parts.
Peel the peppers and chili (remove seeds and stems). Chop the peeled vegetables, tomatoes, and onion finely with a knife. Traditionally, they are crushed in a mortar, which creates a coarser yet more uniform texture.
Place the chopped vegetables in a bowl.
Add the crushed garlic, olive oil, dried mint/caraway, salt, and black pepper to the vegetables. Mix well.
Taste and adjust seasoning if necessary. If the salad is too watery, you can drain the excess liquid.
Let the Salade Mechouia chill in the refrigerator for at least 30 minutes for the flavors to meld.
Serve it spread on a plate, garnished with quarters of hard-boiled eggs, pieces of drained tuna, and black olives. Serve with fresh bread.