Slata Tounsia, which translates to ‘Tunisian salad’ in the local vernacular, is not a fixed salad because ingredients are often interchanged based on the season and ingredient availability. It is not unusual to find carrots, peppers, turnips, or even beets in it. Potatoes, preserved lemons, and harissa are also extremely common ingredients in Tunisian salad, however our mother never included them in hers. If you are familiar with the classic Tunisian sandwich, you can think of this as the filling without the bread.
In a small container with olive oil, red wine vinegar, and lemon juice, add the salt and black pepper and mix well. You particularly want the salt to dissolve into the mix so that it ends up dissolving evenly into the salad. Set aside.
In the meantime, add the finely chopped cucumbers, tomatoes, and red onions as well as the olive oil/red wine vinegar/lemon juice mix and toss together thoroughly.
Add the crushed dried mint and toss thoroughly once more. Set aside and allow the salad to rest for at least 15 minutes so that all the flavors can infuse properly in the salad.
Toss once more and garnish with the hard boiled egg slices, capers, tuna, olives, and a pinch of more black pepper.
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