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Full of fresh, crunchy vegetables, olives, capers and drizzled with a simple red wine vinaigrette, Tunisian Salad Platter (or Assiette Tunisienne) makes an impressive presentation for a buffet!


Total time

0 minutes




Sides, Lunch


  • 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
  • 16 kalamata olives (pitted)
  • 3 tablespoons capers, large or small
  • italian parsley sprigs
  • freshly ground black pepper (to taste)
  • dressing
  • 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)


  1. 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.
  3. 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.
  4. Serve immediately.
  5. View the recipe instructions at From a Chef's Kitchen

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