Grilled Pepper and Fresh Peach Salad

Kıbrıs salatası

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This refreshing salad is often made in the hot summers of southern Turkey and Northern Cyprus.


  • 2 green or 2 red bell peppers
  • 2 large ripe fresh peaches, skinned and stoned

For the dressing

  • 2 tablespoons olive oil
  • 2 tablespoons lemon or pomegranate juice
  • a few mint and dill leaves, chopped
  • salt and freshly ground black pepper, or a sprinkling of roasted kırmızı biber


  • Grill the peppers over charcoal, directly over a gas flame, or under a conventional grill. Place them in a plastic bag to sweat for 2 minutes, then peel off the skin under a running cold tap. Halve the peppers, remove the stem, seeds and pith, and cut into thick slices. Cut the peaches into similar-sized slices and add them to the peppers. Mix the dressing, season it to taste, and pour over the peppers and peaches. Toss and serve.