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Sweet and Sour Roasted Peppers with Feta and Mint

4 Servings

1 hour (30 minutes active)

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Persian sekanjabin, a sweet and sour syrup made with vinegar, mint, sugar or honey and sometimes infused with cucumber, inspired the dressing that we use here on silky roasted peppers. To add to the contrasting flavors, we finished the dish with crumbled feta cheese, which provides a deliciously savory, salty counterpoint and also adds creamy texture. Serve the salad at room temperature or even lightly chilled as a side to kebabs or roasted lamb or chicken, or offer it as a part of a meze spread, with flatbread alongside.




Don’t forget to check on the peppers as they roast and turn them as needed so they char on all sides. Once charred let them stand, covered, for 15 to 30 minutes, which will further soften the skin, making them easy to peel.

1 hour

(30 minutes active)


  • 4

    large red OR yellow OR orange bell peppers OR a combination

  • cup raw pistachios OR whole almonds, roughly chopped


Michael F.

We really enjoyed this one. The flavors are so bright. There is plenty of dressing that you could easily add 2 more bell peppers under the broiler. Thank you!