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Pepper and Caper Salad
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.
- 4 peppers
- 2 tbsp olive oil
- 2 cloves garlic
- 2 tbsp capers
- 2 tbsp balsamic vinegar
- salt and pepper
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.
Recipe yield is about 2 cups.
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.
Calories: 103kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 118mg | Potassium: 268mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3732IU | Vitamin C: 153mg | Calcium: 15mg | Iron: 1mg