Zesty Piperosalata

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20140813_130817Each time I come to Greece I am comforted knowing that the fish will be fresh, I have an array of cheeses (larger than what I have available in Canada) to choose from), the fruits and vegetables are seasonal, taste great and the vegetables in the garden with make the simplest of salads taste great.

I also look forward to the unexpected, a welcome new dish that I’m ready to adopt into my regular roster of dishes. This year, mom plated this “piperosalata” (pepper salad) made of finely chopped roasted green, red and hot peppers. Add minced garlic, salt, red wine vinegar and extra-virgin olive oil and you have a delicious condiment like salad that almost resembles a relish.

This side dish is fit for a northern Greek (read Florina) or anyone else for an affinity for hot and spicy. Place a spoonful on your crusty bread, swipe a forkful into your mouth as you eat keftedes or with any other grilled meats. This Piperosalata is zesty from the hot peppers. Not all hot peppers have the same volume of heat so if you’re timid when it comes to hot peppers, add in increments.

This zesty pepper salad should have a hint of smoke, the flavour being imparted from the charred skins of the peppers. Use a gas or charcoal grill for best results. There’s garlic, some acidity from the vinegar and olive oil brings everything together. Add a plate of Piperosalata at your next dinner or lunch…a little heat can enhance any dish.20140813_131646

Zesty Piperosalata

(serves 4)

3 sweet green (Cubanelle) peppers

2 red Shepherd’s peppers

1 hot banana pepper

1 clove of garlic, minced

1/2 cup extra-virgin olive oil

1 Tbsp. red wine vinegar

1 1/2 tsp. sea salt

  1. Place all your peppers on a hot grill surface (gas or charcoal) and char/blacken all sides of your peppers until the skin blisters. Remove and place in a bowl and cover with plastic wrap. Allow the peppers to sweat for 15-20 minutes.
  2. Once the peppers are cool enough to handle, peel the skins off (discard, remove the stems and seeds).
  3. Dice into small pieces and place in a bowl with the garlic, vinegar and olive oil to taste. Add salt to taste, stir in and serve in a shallow bowl/plate and have some good homemade bread handy.

© 2014,
Peter Minakis

. All rights reserved.

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3 Comments for “Zesty Piperosalata”


I’ve been roasting peppers and keeping them sliced in olive oil and garlic for some time but it sounds rather good adding the vinegar as well. I will try it..


PS . I picked up this tip from a detective novel set in Canada, the detective had Italian parents, she described roasting the peppers etc. in the book and it sounded such a tasty idea I gave it a go.Funny where you can pick up recipes.