Given that those damn jalapeños practically taste like green peppers these days, i.e. no heat whatsoever, I could see that.
Chania is one of my favorite places, but yes, I can see that happening there. Especially near the port. There is a tiny bit of attitude in some of those cafes. Just a bit.
Still love the place.
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It’s part of being Greek. Contrarianism is part of my half Greek soul.
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I actually forgot - the best village salad we had on our first Greek visit had a moderate amount of the long green peppers what @PedroPero called cubanelles - that are sold here as Italian frying peppers in it, which have such a thin wall and a fresh, delicious flavor unlike our green bell peppers. I buy them specifically for Greek salad as well as other applications these days.
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I am not sure that green pepper varieties grown in Greece have the same taste as the commercial green bell peppers sold in North America.
I often use red Shepherd peppers instead of bell peppers in my village salads at home.
I use cubanelles, thanks to Pete’s recommendation, for cooking, but I don’t eat them raw in salads.
Interestingly, maybe, quite a few Greek salads served in Greek American -owned diners, luncheonettes and coffee shops in NYC add pickled peppers, often pepperoncini or banana peppers, to their Greek salads with lettuce, tomato and feta. I haven’t seen the pickled hot peppers added to Greek village salads.
The pickled hot peppers added to the salad aren’t as common in the Greek Canadian-run diners or coffee shops in Ontario.
These Katsika peppers look closer to a Cubanelle than a Bell Pepper.
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This happens everywhere - we had an oxidized white in a Naples restaurant and sometimes you just have enough uncertainty as a tourist to keep you from calling them out
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It’s also difficult to argue and push back as a visitor, or in broken Greek. Lots of cultural issues. I’ve even run into problems with Greek Canadian restaurant owners here who became offended when I didn’t want to eat something I ordered , which was off (bad shrimp, I don’t mess with bad shrimp, even if not eating them will hurt a 70 up restaurateur’s feelings) 
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unsurprisingly these goat peppers look quite a bit like the green chiles that the turks roast and serve along with so many dishes! it seems to be a pointed pepper, unlike the cubanelle ; the light green pepper used by our turkish host restaurant was similar to the cubanelle in color and taste and not noticeably hot.
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We had some pretty hot long peppers with our Turkish meals in Berlin, just FYI. Both green and red, although the red one we had with our last meal required eating the seeds, otherwise it was pretty mild.
that looks so good! yes the long green pepper served as a garnish in turkey is definitely spicy but not so spicy that its inedible eaten alone, if you know what we mean. The light green peppers we had in greece with salad were not spicy. So many types!
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I had a slightly hot version of the Anaheim kind of look-alike pepper when I ate at Kozi in Naxos Chora. I got it with an order of Sheftalia, a rich Greek/Cyprioti sausage wrapped in pig caul and both were delicious.
I really like this place and the peppers were a nice starter/side. I cannot for the life of me remember what sauce they dressed the peppers with, only that I liked them.
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It kind of crept up on us just how bad the situation was. By the end of the evening, when they brought the check and asked if we’d like to add a gratuity (which happened most of our trip, and as an ex server I complied), even the server knew it wasn’t going to happen.
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Last night was our last in Greece. Given the debacle the night before, we decided to cancel a similarly reviewed place, and just play it by ear, maybe find some souvlaki for LLD. And we did. We went to the fairly touristy but fun Efcharis. Tzatziki, taramasalata, fried zucchini to start. A big Greek salad to share, pork gyro for LLD, Lulu and I shared a chicken souvlaki. It was a party. Nothing earth shatter, but delicious nonetheless. Ended with ouzo and they brought us free cornmeal cake. It’s been a wonderful trip, and we’re ready to come home.
Wifi in hotel is lousy, won’t load photos.
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I love kolokithakia tiganita!
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I had to look kolokithakia up. Thank you both, I will try it next time I visit Greece!
Now I am wandering around the web looking at various Greek zucchini dishes.
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Two comprehensive threads here
GREEK - Summer 2021 (Jul-Sept) Cuisine of the Quarter
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The zucchini keftedes as well as tomato and herb fritters are super delicious, but surprisingly we were disappointed by stodgy texture on our trip this spring with the zucchini variety on 2 of 3 tries. Worthfiguring out how ro make properly!
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I suspect stodgy texture happens when the zucchini isn’t pressed enough to release the water. They can be gummy or pasty if the zucchini isn’t drained and pressed enough.
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Aren’t you embarking on your Berlin trip soon?
