Marinated Sweet Pepper Salad with Basil, Capers, and Pecorino
 
 
A summer salad made with surprisingly addictive marinated sweet peppers, fresh basil, capers, and shards of pecorino cheese.
Yield: 4 servings
Ingredients
  • 2 red bell peppers, quartered
  • 2 yellow bell peppers, quartered
  • 8 tbsp olive oil
  • salt
  • 2 tbsp balsamic vinegar
  • 2 tbsp water
  • 1 tsp muscovado or brown sugar
  • 4 thyme sprigs
  • 2 garlic cloves, thinly sliced
  • black pepper
  • 4 tbsp parsley, leaves picked from stems
  • 1⅓ cup basil leaves
  • 5 oz watercress or arugula
  • 4 oz mature pecorino or parmigiano-reggiano, shaved
  • 2 tbsp drained capers
Instructions
  1. Heat oven to 375F. Toss the peppers with 2 tbsp of the olive oil and a pinch of salt. Spread on a baking sheet and roast for 35 minutes, or until softened. Pour into a bowl and cover with plastic wrap immediately. Allow to cool.
  2. Once they are cool enough to touch, peel the peppers and cut them into thick strips. Meanwhile, whisk together 4 tbsp of the olive oil, the vinegar, water, sugar, thyme, and garlic. Season to taste with salt and black pepper. Toss the peppers with the marinade and set aside for at least an hour or refrigerate overnight.
  3. To make the salad, toss together the parsley, basil, watercress, drained pepper strips, cheese, and capers. Add the remaining 2 tbsp of olive oil and 2 tbsp (or more, to taste) of the pepper marinade. Season to taste and serve immediately.
Notes
Recipe from Ottolenghi Plenty
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/08/marinated-sweet-pepper-salad-basil-capers-pecorino.html