Tapas Salad

Name: Tapas Salad
Ingredients: 1 large red bell pepper; 1 large yellow bell pepper; 1 large orange bell pepper (or use any combination of colors you have available); 6 ounces black olives, drained; 2 tablespoons capers, rinsed and drained; 3 medium tomatoes, chopped; 1 cucumber, chopped; 8 teaspoons olive oil, good quality; 4 teaspoons sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar); 1 teaspoon brine, from the capers; 2 tablespoons fresh marjoram, chopped (or substitute fresh basil or oregano); 1/2 teaspoon garlic, minced; salt & freshly ground black pepper

13 ingredients

4 steps

Ingredients

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper (or use any combination of colors you have available)
6 ounces black olives, drained
2 tablespoons capers, rinsed and drained
3 medium tomatoes, chopped
1 cucumber, chopped
8 teaspoons olive oil, good quality
4 teaspoons sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar)
1 teaspoon brine, from the capers
2 tablespoons fresh marjoram, chopped (or substitute fresh basil or oregano)
1/2 teaspoon garlic, minced
salt & freshly ground black pepper

Directions

1

Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
2

Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
3

Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
4

This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.