In this salad peppers are slowly fried until tender and sweet, then dressed with capers and balsamic vinegar and olive oil. It is best made the day before serving to allow the flavours to infuse, I ate it with homemade bruschetta made with sourdough bread – perfect for soaking up the juices.
I used red and yellow peppers as that was in the vegetable bowl (did you know that peppers contain more vitamin C than most common fruits and vegetables, including three times that of an orange?), but any combination would work, the salad would look prettier with orange and yellow peppers too. There is no need for onion, garlic or any other flavours, the peppers, capers, oil and balsamic all mingle and their flavours grow together. Use cheap supermarket balsamic vinegar – you will boil it to concentrate it by using it to deglaze the pan after charring the capers, it would be a waste of an expensive one.
Pepper and Caper Salad
- 3 peppers - cut into narrow strips
- 1 tsp light olive oil – for frying
- 1 tbs capers
- Extra virgin olive oil
- 2 tbs balsamic vinegar
- Fry the pepper strips in the olive oil over a low heat until soft and tender and starting to brown (season with salt whilst cooking as this will draw liquid out and help to concentrate the flavours). Once cooked place in a bowl.
- Add the capers to the frying pan cook on a high heat until charred, add to the serving bowl.
- Add the vinegar to the pan to deglaze, boil to reduce by half until syrupy. Pour over the capers and peppers.
- Add a good glug of extra virgin olive oil and season with pepper and salt to taste. Cover and chill overnight to allow the flavours to infuse.
- Remove from the fridge an hour before serving to allow the salad to return to room temperature.