This "salad" is best served after it marinates for at least 2 days. So I use it as a topping for sandwiches, or mix it with a little Feta and Grilled chicken for a nice dinner.
5 pounds Assorted colors of Bell Peppers
Flame roast each pepper until blackened (charred) and place in a large bowl and cover with plastic to let them steam the skins off. Remove the skin of the peppers without running them under water the best you can.
Slice the pepper pieces into long strips
Dressing/Marinade
1/2 C Extra Virgin Olive oil
1/2 C fresh Italian Parsley Chopped
1/2 C. Capers (rinsed well)
4 Cloves of Garlic (sliced)
1 Tsp Red Pepper Flakes (optional)
1/4 C White Balsamic Vinegar (the brown will make this look bad)
Blend all in a bowl and add peppers, mix to coat, cover and refrigerate stirring every few hours to keep everything coated.
This is great all by itself with a nice salami and Italian loaf of bread and a good bottle of wine. What more could you want other than maybe some good Parmesan cheese to snack with this.
Enjoy
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