Grilled pepper and caper salad

    This grilled pepper salad is a really simple dish flavoured with lemon oil and capers, and a tasty caper salad, which is the easiest dish to prepare using these floral treats.


    Essex, England, UK
    1 person made this

    Serves: 4 

    • 6 peppers (3 red and 3 yellow)
    • 3 tablespoons extra-virgin olive oil, plus extra for grilling
    • 1 large garlic clove
    • 1 tablespoon white wine vinegar
    • 2 tablespoons pine nuts, toasted
    • 2 tablespoons black olives
    • 3 tablespoons capers
    • A few basil leaves, shredded (optional)


    1. Place the peppers on a lined baking tray and brush them with oil. Grill them until the skins are well charred, 10-15 minutes, turning them a few times. Put the peppers in a plastic bag and seal for 5 minutes to loosen the skins.
    2. Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then cut into pieces. Place in a bowl.
    3. Pour over the dressing and scatter with the capers, olives and pine nuts.
    4. Serve with a bruschetta drizzled with extra virgin oil.
    5. Buon Appetito!

    See it on my blog

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