Pepper and Caper Salad

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4.75 from 4 votes

Sweet, juicy peppers and salty-sharp capers make the perfect combination in this easy 5 ingredient pepper and caper antipasto salad that is ideal for party spreads or just a simple lunch.

Servings:

Author: Helen Best-Shaw

Prep Time3

Cook Time10

Total Time13

Ingredients

4 peppers
2 tbsp olive oil
2 cloves garlic
2 tbsp capers
2 tbsp balsamic vinegar
salt and pepper

Instructions

Prepare the peppers. Remove the stalks, pith and seeds, and cut into strips of about a quarter inch (4 mm) thick.
Put the oil in the pan over a medium heat. Add the peppers and cook for about 5 minutes, stirring from time to time, until they are soft and reduced in volume by about a third.
While the peppers are cooking, peel and roughly chop the garlic.
Now add the garlic and capers to the pan. Cook for a further two minutes until the garlic is soft and fragrant.
Add the balsamic vinegar and allow it to bubble for a minute or so, becoming thick and syrupy. Then season with a little black pepper and salt.
Allow the pepper and caper salad to cool to room temperature before serving.

Notes

Recipe yield is about 2 cups.

Storage

Keep pepper and caper salad covered in the fridge for up to 3 days. This recipe is not suitable for freezing.

Hints and tips

Use reasonable quality extra virgin olive oil and balsamic vinegar, but not the really fancy stuff that you brought home from that holiday in Modena, as that would be a waste!

If you use caper berries instead of capers, chop them.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.