• 3 red sweet pointed peppers
  • 3 yellow sweet pointed peppers
  • 2 sticks of celery
  • 2 tomatoes
  • 2 red onions
  • 1/2 cucumber
  • 1 red pepper
  • 1/2 sprig of coriander leaves, chopped
  • 1/2 sprig of parsley leaves, chopped
  • 2 dessert spoons of tomato puree
  • 1 dessert spoon of ground cumin
  • 5 dessert spoons of red wine vinegar
  • 8 dessert spoons of extra virgin olive oil
  • salt and pepper
  • 4 pitas

Dressing ingredients

  • 1/2 litre of Turkish or Greek yoghurt
  • 1/2 sprig of mint leaves, chopped
  • 2 dessert spoons of extra virgin olive oil
  • salt and pepper

Author of this recipe

Sweet Palermo®

Sweet Palermo®

Grower / producer

You are no doubt familiar with ‘regular’ capsicums or bell peppers, and you might even have tried a sweet pointed pepper. But have you heard about Sweet Palermo? A unique sweet pointer pepper... Read more

Looking for a salad served differently? Use sweet pointed peppers and fill them with this perfec salad! 

Total votes: 345


Slice 2 red and 2 yellow peppers in half lengthways and remove the seeds. Arrange them on the plates with the hollow section facing upwards. 

Finely chop the remaining peppers along with the rest of the vegetables and mix them together with the rest of the ingredients in a large bowl. Season to taste with salt and pepper.

Scoop the filling into the peppers

Mix the mint yoghurt and toast the pitas briefly in the oven or on a grill plate, then serve with the peppers.


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