Tapas Salad

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This recipe is a loose adaptation of one in the tapas cookbook.

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Steps

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Clean and cut the bell peppers into fourths , removing the seeds.

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Place peppers on a grill over high heat , skin side down , making sure not to put them too close together.

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Grill the peppers until skins are very charred , about 20-25 minutes , depending on your grill.

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Place peppers in a bowl and cover with plastic wrap.

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Let steam for about 15 minutes.

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Then peel off skins and discard , and cut peppers into short thick strips.

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Place olives into a colander and let them drain.

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Spoon out 2 t capers into a small strainer.

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Then rinse the capers and let them drain.

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Wash marjoram , dry , and chop.

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Whisk together the olive oil , vinegar , caper brine , minced garlic , salt , and pepper to make the dressing.

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Combine grilled pepper strips , olives , capers , tomatoes , cucumbers and dressing in a large bowl', this salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it"]".

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Ingredients

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red bell pepper, yellow bell pepper, orange bell pepper, black olives, capers, tomatoes, cucumber, olive oil, sherry wine vinegar, brine, fresh marjoram, garlic, salt & freshly ground black pepper