Pepper Salad

Biber Taratoru

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Despite its Turkish title, this salad, which is in the tradition of Middle Eastern and North African chopped salads, is Hispano-Arabic in its use of bread to thicken the dressing. A garnish of dried oregano or fresh marjoram would not be out of place. As with the parsley salad, this pepper mixture is meant to be scooped up with pita bread. If you prefer more of an antipasto-type salad, cut the peppers into strips, dress them with lemon, oil, and herbs, and