Make this multicolored salad a day ahead and chill it overnight for best flavor.
8 servings
Ingredients
- 6 assorted bell peppers (red, orange, and yellow)
- 1/4 c. extra-virgin olive oil
- 1/4 c. drained capers
- 2 garlic cloves, minced
- 2 tsp. dried oregano
- 1/4 tsp. dried crushed red pepper
Directions
- Char peppers over gas flame or in broiler until blackened on all sides
- Transfer to large bowl, cover with plastic wrap, and cool
- Peel and seed peppers
- Cut into 1/2 inch wide strips
- Place peppers in medium bowl
- Add all remaining ingredients and toss to coat (Can be made 2 days ahead. Keep refrigerated.)
- Bring to room temperature before serving
Facebook
Twitter
Join the Discussion