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.
- 3 peppers - cut into narrow strips
- 1 tsp light olive oil – for frying
- 1 tbs capers
- Extra virgin olive oil
- 2 tbs balsamic vinegar
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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.
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Add the capers to the frying pan cook on a high heat until charred, add to the serving bowl.
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Add the vinegar to the pan to deglaze, boil to reduce by half until syrupy. Pour over the capers and peppers.
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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.
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Remove from the fridge an hour before serving to allow the salad to return to room temperature.
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The Caked Crusader
I love capers! I don’t use capers enough in my recipes – so thanks for this one, it looks fab
Helen
I adore capers! So so good.
Stephanie
This looks so delicious and easy to make – thanks for sharing x
Helen
So delicious and easy to make Stephanie. It gets better after a day in the fridge too.
Rhian Westbury
This looks so yummy, although i’ve never tried capers so i’m not sure what that will taste like! x
Helen
Capers are tangy, salty and sharp. Completely addictive.
Bintu | Recipes From A Pantry
I really do love simple an delicious salads like this Helen. One to try for me for sure.
Helen
So easy and perfect for those peppers which are slightly past their best too.
Camilla
Lush salad and fabulous vibrant photos Helen:-)
Helen
Thanks Camilla, I am loving taking back lit photos – they look so different!
Elizabeth
This sounds amazing! I have all the ingredients for this dish in my fridge – must give it a try today!
Helen
It is infinitely better if you leave it for a day to infuse Elizabeth.
Jeanne Horak-Druiff
Oh I do love a slow-cooked pepper – the flavours they release are quite extraordinary (and I never met a savoury dish that was not improved by capers!).
Helen
I agree Jeanne, I think anchovies would be lovely in this too!
Dan Mccoy
Pepper salads are wonderful, but I’ve never tried capers. I’ll have to give them a go!
Helen
Capers are a pantry essential for me Dan!
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I cook so many peppers I just love them, yours look such a treat and capers are a top partner here.
Helen
Slowly cooked peppers are divine, and everything is better with capers.
Ruth Scott
What else can we add to this for an extra flavour? Would feta work?
Helen
Great idea – feta would be lovely. As would anchovies.
Patricia
Can this be served hot? Or maybe with some spice?
Helen
I think it is better having been in the fridge for a good few hours, but certainly have hot, and I love the idea of adding spice.
Rachel Anderson
Quiche and a pepper salad mean summer for me. Adding the capers sounds delicious!
Helen
It would go so well with quiche! Great idea.
the caked crusader
This is the sort of thing that I’m always drawn to if it’s on a ‘starter’ menu in a restaurant. Love capers!
Helen
I always add extra capers to pizzas too!
Sarah, Maison Cupcake
Mmm my mouth is watering at the thought of these two flavours/textures together. So simple but effective!
Helen
It is my new favourite thing to eat, and add to pasta too.
Solange
Somehow, I have a mountain of peppers in the fridge. Some of them are a new variety, bi-colour: yellow and red. I will give this recipe a go at the week-end, just looks so gorgeous.
Helen
Not heard of the bi-colour ones. Does each side taste different?