Pepper Salad Appetizer (Piperies Orektiko)

Piperies Orektiko is one of those Greek mezze dishes where a few ingredients do all the talking. Six sweet bell peppers roasted in a hot oven until the skins blister and the flesh turns silky, then peeled, seeded, and dressed with olive oil, vinegar, chopped onion, and a scatter of oregano.

Roasting at high heat is what transforms the peppers. Twenty minutes in a hot oven softens them completely and concentrates their natural sugars. The skins char and slip off easily, leaving behind sweet, smoky flesh that’s completely different from raw pepper.

The dressing is just olive oil whisked with vinegar. Nothing more. The roasted peppers bring enough sweetness and depth on their own. Too many additions would bury the clean, simple flavors that make this appetizer work.

Serve at room temperature. Cold dulls the flavors. Room temp lets the olive oil stay fluid and the oregano stays fragrant.

Kitchen Tips

• Use a mix of red, yellow, and orange peppers for the best flavor and a more striking presentation. Green peppers are too bitter for this dish.
• Let the roasted peppers cool in a covered bowl. The trapped steam loosens the skins and makes peeling effortless.
• Add the vinegar to taste. Start with 2 tablespoons and work up. Different vinegars vary in acidity.
• This tastes even better the next day after the peppers have marinated in the dressing overnight.

Variations

• Add capers: A tablespoon of capers scattered in brings a briny sharpness that pairs well with sweet peppers.
• Garlic version: Tuck 2 or 3 whole garlic cloves in with the peppers while roasting. Squeeze the soft, roasted garlic into the dressing.
• Feta finish: Crumble feta over the top for a saltier, more substantial appetizer.