From inthekitchenwithkath.com
(Adapted from Kalyn Denny’s recipe on her Kalyn’s Kitchen blog.)
Serves 4 – 6 (You could easily double it for more servings.)
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 jar pitted Kalamata olives (6 – 6.5 oz., drained)
2 Tablespoons capers, rinsed and drained
Dressing
2 Tablespoons + 2 teaspoons olive oil
1 Tablespoon + 1 teaspoon sherry vinegar (or substitute white wine or white balsamic vinegar)
1 teaspoon caper brine
2 – 3 Tablespoons chopped fresh marjoram (or substitute fresh basil or oregano)
½ teaspoon minced garlic
Salt and fresh ground black pepper, to taste
1. Preheat your grill on high.
2. Wash and dry the peppers. Cut the peppers into fourths, removing the seeds and large pieces of white membrane.
3. Put the peppers, skin side down, on the hot grill. Grill for 15 – 20 minutes until they are charred. As they get finished, remove them to a large bowl.
4. When all of the peppers are done, cover the bowl with plastic wrap so they can steam for at least 15 minutes.
5. Put the olives in a strainer to drain.
6. Whisk the dressing ingredients together.
7. After the peppers have steamed for at least 15 minutes, remove the charred skins. Cut the peppers crosswise into bite-size strips.
8. Put all of the salad ingredients in a bowl.
9. Add the dressing and toss well. Taste and season with salt and pepper to taste. (The olives and capers are salty, so you may not need much salt.)
10. The salad can be kept at room temperature until you’re ready to serve.