Tapas Salad

• large red bell pepper↗1 large
• large yellow bell pepper↗1 large
• large orange bell pepper↗1 large

  (or use any combination of colors you have available)

• black olives↗6 ounces

  drained

• capers↗2 tablespoons

  rinsed and drained

• medium tomatoes↗3 medium

  chopped

• cucumber↗1

  chopped

• olive oil↗8 teaspoons

  good quality

• sherry wine vinegar4 teaspoons

  (or substitute white wine vinegar or white balsamic vinegar)

• brine1 teaspoon

  from the capers

• fresh marjoram↗2 tablespoons

  (or substitute fresh basil or oregano)

• garlic↗1⁄2 teaspoon

  minced

• salt & freshly ground black pepper

Step-by-step instructions

1. 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. 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. 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. 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.