A light meze made with red and green peppers charred over a flame or in the oven, then tossed with garlic, olive oil, and lemon. Its smoky aroma and gentle tang make it a popular part of a meze spread.
Char the peppers, turning them, over a stovetop flame or in a preheated oven until the skins are blackened and the peppers are soft.
Put the charred peppers in a bag and let them steam for a few minutes. Then peel off the skins, remove the seeds, and cut the peppers into thin strips.
Toss the sliced peppers with the crushed garlic, olive oil, lemon juice, and salt.
Transfer the salad to a serving dish, sprinkle with parsley, and serve at room temperature or chilled.
Important: Once the pepper skins are charred, put the peppers in a closed bag right away; this makes them easier to peel. Note: If using raw garlic, start with a small amount; its sharpness mellows after 1 day. The salad keeps fresh in the refrigerator for 1–2 days.
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