I love this salad cuz it looks like a party on a plate. And since peppers are still available at the farmers market, I decided to have at it. It can seem like a lot of work, to roast the peppers, peel and seed them, but I promise its worth it. Roasting the peppers will bring out their natural sweetness. Removing the skin will improve the texture and take away a bitter flavor that peppers sometimes have. Not that I mind it all that much, but I also love the fact that a vegetable can taste so different depending on how it’s prepared.
I’d also like to mention my olive obsession. I love them. All kinds; green, black, whatever…I don’t discriminate. If I could eat them every day for the rest of my life, that’d be fine with me. It’s a shame that we can’t grow olives here in Illinois, but they need a desert climate to really flourish, so you’ll find lots of farms in California. Perhaps I’ll pick up a rather large box of olives on my next road trip and cure them myself. Seems to be a good alternative to the usual store bought, which require far more resources to produce.
I highly recommend listening to the Eagles of Death Metal’s album Heart On, since you’ll have ample time to dance around whilst roasting.
(Serves 4 People)
6 sweet bell peppers (I did a mix of red, orange and yellow)
3 tbsp safflower oil
2 cloves of garlic, minced
1 tbsp extra virgin olive oil
2 tsp red wine vinegar
Spoonful of capers, rinsed
1/2 cup black olives, preferably pitted (I used Niçoise olives)
1/4 cup basil, chiffonade
Sea salt and freshly ground black pepper to taste
Preheat the broiler of your oven.
Place the whole peppers on a rimmed baking sheet and coat with the safflower oil. Place the peppers in the oven, turning them every so often in order to blister/char each side. Remove from the oven and allow them to cool on a large plate or separate baking sheet, until you can handle them.
Carefully remove the seeds and skin from each pepper, then slice them into thick strips. Place them in a bowl.
Add the garlic, olive oil, vinegar, capers, sea salt and pepper. Gently toss to coat. Add the olives and basil and gently toss once more.