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Blistered long green peppers with crumbled feta and olive oil. The Thessaloniki meze you'll order twice.
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ingredients
🌶️ PRODUCE
•
500g long green peppers (Italian or banana peppers)
🧀 DAIRY
•
100g feta, crumbled
🫙 PANTRY
•
3 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Flaky sea salt
•
Black pepper
Thessaloniki
Fried Peppers with Feta
Blistered peppers with crumbled feta.
Blistered long green peppers with crumbled feta and olive oil. The Thessaloniki meze you'll order twice.
Ingredients
🌶️ PRODUCE
— 500g long green peppers (Italian or banana peppers)
🧀 DAIRY
— 100g feta, crumbled
🫙 PANTRY
— 3 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Flaky sea salt
— Black pepper
Prep
🔪 PREP FIRST
— Wash and dry peppers.
— Leave whole — stems on.
Method
STEP 1 — BLISTER THE PEPPERS
— Heat a wide cast-iron skillet over high heat until smoking.
— Add peppers in a single layer — no oil.
— Cook without moving 3–4 minutes.
— Turn and blister other sides.
— Total 8–10 minutes.
— You're looking for:
— Blistered and charred in spots
— Tender but not collapsed
STEP 2 — DRESS
— Transfer to a serving plate.
— While hot, drizzle:
— Olive oil
— Red wine vinegar
— Season with flaky salt and pepper.
STEP 3 — FINISH
— Crumble feta generously over the top.
— Serve immediately.
Chef's Note: Dry pan, high heat, no oil until after. That's the technique. Oil prevents the blistering.