Make this multicolored salad a day ahead and chill it overnight for best flavor.
Recipe information
Yield
Makes 8 servings
Ingredients
6 assorted bell peppers (red, orange, and yellow)
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
2 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon crushed dried red pepper
Preparation
Step 1
Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
Step 2
Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.
