Tapas Salad

• 1
  
  large red bell pepper
  
• 1
  
  large yellow bell pepper
  
• 1
  
  large orange bell pepper (or use any combination of colors you have available)
  
• 6
  
  ounces black olives, drained
  
• 2
  
  tablespoons capers, rinsed and drained
  
• 3
  
  medium tomatoes, chopped
  
• 1
  
  cucumber, chopped
  
• 8
  
  teaspoons olive oil, good quality
  
• 4
  
  teaspoons sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar)
  
• 1
  
  teaspoon brine, from the capers
  
• 2
  
  tablespoons fresh marjoram, chopped (or substitute fresh basil or oregano)
  
• ¹⁄₂
  
  teaspoon garlic, minced
  
• 
  
  salt & freshly ground black pepper
  

directions

• Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
• Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
• Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
• This salad can be served right away or allowed to marinate for several hours at room temperature until you’re ready to serve it.