Prep 30 mins
Cook 25 mins
This recipe is a loose adaptation of one in the Tapas Cookbook.
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper (or use any combination of colors you have available)
- 170.09 g black olives, drained
- 29.58 ml capers, rinsed and drained
- 3 medium tomatoes, chopped
- 1 cucumber, chopped
- 39.43 ml olive oil, good quality
- 19.71 ml sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar)
- 4.92 ml brine, from the capers
- 29.58 ml fresh marjoram, chopped (or substitute fresh basil or oregano)
- 2.46 ml garlic, minced
- salt & freshly ground black pepper
- Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
- Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
- Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
- This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.
I really like this salad. I use a mix of pitted kalamata and green olives.
This was really a lovely salad that I will definitely make again. I ended up with a green pepper instead of yellow, and charred them under the broiler (which only took about 10 minutes), then put them in a paper bag to steam for 15 minutes. Other than that, I made the recipe exactly as posted. I did let the salad marinate for several hours, which I think really gives the flavors a chance to develop. This is a great summertime side dish that I look forward to making again! Made for ZWT 8.