Roasted Pepper Salad
This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.
- 12 large bell peppers, preferably a mix of yellow, orange, and red
- Coarse salt and freshly ground black pepper
- 2 cloves garlic
- 1 tablespoon capers, rinsed
- 1 to 2 teaspoons red-wine vinegar
- Olive oil
- 1/2 cup Nicoise olives, rinsed
- Basil leaves, for garnish
Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.