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Turkish Roasted Red Pepper Salad

Turkish Roasted Red Pepper Salad

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This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don’t have to stick to sweet peppers, though its preferred to have a sweet flavor against the yogurt's pungent taste.

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  • Prep Time - 10 mins
  • Cook Time - 20 min
  • Total Time - 30 mins
  • Servings: 4-6 people


  • 1 1/2 pounds kapia peppers
  • Salt and freshly ground pepper to taste 
  • 1 cup Greek yogurt or drained yogurt 
  • 2 to 4 tablespoons fresh lemon juice, to taste 
  • 2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt 
  • Extra virgin olive oil for drizzling 
  • Optional garnish: Chopped fresh dill, parsley or mint 


  • Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
  • Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
  • In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.. Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve. 

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