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1
Preheat the oven to 350.
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2
Rub the peppers all over with 3 tablespoons of the olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet.
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3
Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
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4
Let the peppers cool completely.
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5
Slice them in half through the stem end, discard the stem, peel off the skin, and scrape out the seeds.
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6
Slice the halves into 1-inch strips, and lay them in a sieve to drain and dry.
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7
Put the drained peppers in a large bowl, and scatter on top the chopped anchovies, olives, capers, parsley, peperoncino, and garlic.
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8
Season with the remaining 1/4 teaspoon salt, and drizzle over it the remaining 3 tablespoons olive oil.
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9
Tumble and toss to coat everything well.
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10
Let the salad sit, so the flavors blend, for 15 minutes (or longer) before serving.
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11
Serve family-style on a platter of sliced meats, or on individual plates as an appetizer salad or luncheon dish (with such additions as hard-cooked eggs, potatoes, or mozzarella).
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12
The salad will keep in the refrigerator for several days; let it come to room temperature before serving.
