📝 About This Recipe
Hailing from the fertile plains of Northern Greece, the Florina pepper is a culinary icon known for its deep crimson hue and remarkable sweetness. These peppers are traditionally charred over an open flame to impart a seductive smokiness that perfectly balances their natural sugars. Bathed in a vibrant garlic-infused vinaigrette, this classic meze is an essential component of any authentic Greek table, offering a silky texture and a taste of the Aegean summer.
🥗 Ingredients
The Peppers
- 6-8 pieces Florina Peppers (Large, firm, and deep red; long tapered variety preferred)
- 1 tablespoon Extra Virgin Olive Oil (For coating before roasting)
The Greek Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (High-quality Greek Koroneiki variety recommended)
- 2 tablespoons Red Wine Vinegar (Adjust to taste for acidity)
- 2-3 cloves Garlic (Very thinly sliced or minced)
- 1 teaspoon Dried Greek Oregano (Rub between palms to release oils)
- 1/2 teaspoon Sea Salt (To taste)
- 1/4 teaspoon Black Pepper (Freshly cracked)
- 1/2 teaspoon Honey (Optional, to enhance the natural sweetness)
Garnish and Serving
- 2 tablespoons Fresh Flat-Leaf Parsley (Finely chopped)
- 100 grams Feta Cheese (Crumbled; traditional barrel-aged preferred)
- 8-10 pieces Kalamata Olives (Whole or halved)
- 1 tablespoon Capers (Drained and rinsed)
👨🍳 Instructions
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1
Preheat your oven's broiler to high, or if using a gas stove, prepare your burners. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
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2
Wash the Florina peppers thoroughly and pat them completely dry with a kitchen towel. Leaving moisture on the skin will cause them to steam rather than char.
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3
Lightly coat the peppers with one tablespoon of olive oil using your hands. This helps the skin blister and separate from the flesh.
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4
Place the peppers on the baking sheet and position them about 4-5 inches away from the broiler element. Roast for 7-10 minutes until the skin is charred and blackened in spots.
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5
Using tongs, rotate the peppers a quarter turn and continue roasting. Repeat this process until the skin is blistered and charred on all sides.
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6
Immediately transfer the hot peppers into a large glass bowl and cover tightly with plastic wrap or a lid. Let them 'sweat' for 15-20 minutes; this is the secret to easy peeling.
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7
While the peppers rest, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, garlic, oregano, salt, pepper, and honey in a small bowl.
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8
Once cooled enough to handle, remove a pepper from the bowl. Gently peel away the charred skin with your fingers. It should slip off effortlessly.
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9
Make a small slit at the top of the pepper to drain any internal juices into the dressing bowl (this adds incredible flavor!) and remove the stem and seeds.
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10
You can leave the peppers whole for a traditional look or slice them into long, wide strips.
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11
Arrange the peppers on a shallow serving platter in a single layer.
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12
Whisk the dressing one last time and pour it generously over the peppers. Ensure every piece is well-coated.
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13
Scatter the crumbled feta, Kalamata olives, and capers over the top. Garnish with a final sprinkle of fresh parsley.
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14
For the best flavor, let the dish marinate at room temperature for at least 30 minutes before serving, allowing the garlic and vinegar to penetrate the peppers.
💡 Chef's Tips
Never rinse the roasted peppers under water to remove the skin, as this washes away the smoky oils and flavor. If you don't have access to authentic Florina peppers, use long red Marconi peppers or standard Red Bell peppers. Store leftovers in a glass jar submerged in their dressing; they will keep in the fridge for up to 5 days. To achieve a truly authentic flavor, char the peppers over a charcoal grill or an open gas flame for maximum smokiness. Make sure the garlic is sliced paper-thin so it mellows in the vinegar rather than overpowering the dish.
🍽️ Serving Suggestions
Serve alongside crusty sourdough bread or grilled pita to soak up the flavorful dressing. Pair with a glass of chilled Assyrtiko or a crisp Rosé to complement the acidity. Excellent as a topping for grilled lamb chops or roasted chicken. Add to a traditional Meze platter featuring hummus, tzatziki, and dolmades. Layer into a sandwich with halloumi cheese and arugula for an elevated lunch.