Florina pepper salad

A Savoury-dish recipe, by Gina Lioti.

This is a healthy recipe! See why.
2 servings
prep
cooking
30 mins (optional) wait

Here’s why you’re going to love this

They have a distinct sweet flavour and are cooked in many ways, from pickled to stuffed with feta and many more. My favourite way to cook them is plain roasted, and I use them as an accompaniment to meat, usually.

Ingredients

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Instructions

  1. Use the warm air/grill combination of your oven to preheat it at 190 degrees Celsius. If you don’t have that setting, use the top grill only, on medium.
  2. Wash the peppers well and place them on a baking tray. Don’t use a flat baking tray, as the peppers will release juices during cooking.
  3. As soon as their skin gets black, turn them, until all their sides become black.
  4. Take them out of the oven and slide them into a deep dish.
  5. Use cling film, or a plastic bag to seal the plate with the peppers in it, making sure there is as little air coming in, as possible. Leave them in the bag or film for at least half an hour. You can skip this step, but it makes peeling much quicker and easier, plus you don’t need to burn your hands.
  6. Take the plate out of the bag or remove the cling film and remove the pepper stems. If you don’t like the seeds, remove them with a teaspoon. I usually only partially remove them. Then, peel the peppers.
  7. Add olive oil, vinegar and salt to taste.

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Complementary recipes

With every new recipe, I hand–pick dishes that complement it well. You can enjoy Florina pepper salad with any of the following.

Bullhorn pepper recipes

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