Marinated Pepper Salad With Basil, Capers & Pecorin

Name: Marinated Pepper Salad With Basil, Capers & Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, quartered; 1 yellow bell pepper, quartered; 3 tablespoons olive oil; salt; 1 tablespoon balsamic vinegar; 1 tablespoon water; 1/2 teaspoon muscovado sugar (regular is just fine); 2 thyme sprigs (optional); 1 garlic clove, thinly sliced (optional); black pepper to taste; 2 tablespoons flat leaf parsley, leaves picked (optional); 2/3 cup basil leaves; 1 cup watercress or arugula or mixed greens; 2 ounces Pecorino or Parmigiano Reggiano or Manchego (see notes above), shaved; 1 tablespoon drained capers

Servings: persons

1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 tablespoons olive oil
salt
1 tablespoon balsamic vinegar
1 tablespoon water
1/2 teaspoon muscovado sugar (regular is just fine)
2 thyme sprigs (optional)
1 garlic clove, thinly sliced (optional)
black pepper to taste
2 tablespoons flat leaf parsley, leaves picked (optional)
2/3 cup basil leaves
1 cup watercress or arugula or mixed greens
2 ounces Pecorino or Parmigiano Reggiano or Manchego (see notes above), shaved
1 tablespoon drained capers

1
Preheat the oven to 375u00b0 F. Toss the peppers with 1 tablespoon of the oil and a little salt. Scatter them in a roasting pan and roast for 35 to 40 minutes or until they soften and take on some color. Remove to a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thin strips. Layer in a storage vessel, adding a light sprinkling of salt to each layer.
2
Whisk together 2 tablespoons of the oil, the balsamic vinegar, water, sugar, thyme (if using), garlic (if using) and some salt and pepper. Pour this over the peppers and leave aside for at least an hour or overnight in the fridge.
3
To assemble the salad, toss together the herbs, greens, drained pepper strips, cheese and capers. Add more of the marinade as needed so that the greens are lightly coated. Toss, taste, adjust with more salt, pepper or marinade as needed.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 red bell pepper, quartered, 1 yellow bell pepper, quartered, 3 tablespoons olive oil, salt, and more.

Yes, Marinated Pepper Salad With Basil, Capers & Pecorino falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Pepper Salad With Basil, Capers & Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions