Grilled Pepper Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Also known as Salata de Ardei, This is the Romanian Version of a dish beloved in the Mediterranean and Balkans. Serve as part of a meze (known as Vorshpeiz to the Ashkenazim), along with pickles, feta cheese (for a dairy meal) and salami (for a meat meal). This salad is also a traditional accompaniment to minced beef kebabs.


  • 8 green and/or yellow, red or orange (bell) peppers
  • 3 garlic cloves, crushed


  1. Cut the peppers into quarters, discarding the cores, seeds and tops. Place under a preheated grill (broiler), skin side up and cook until the skin chars and blisters.

  2. Place the grilled pepper quarters in a plastic bag and seal tightly