Bell Pepper Salad With Capers and Olives
Published Sept. 7, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4sweet bell peppers, in different colors
- 1anchovy fillet, plus more for garnish
- 1small garlic clove
- 2tablespoons red wine vinegar
- 1teaspoon capers, chopped, plus whole capers for garnish
- ¼cup extra-virgin olive oil
- Salt and pepper
- 1cup halved cherry tomatoes, lightly salted
- ½cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
- Arugula, for garnish (optional)
- Dried Italian oregano, for sprinkling (optional)
Nutritional analysis per serving (4 servings)
189 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
- Step 2
Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
- Step 3
Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
- Step 4
Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.
Private Notes
Comments
This actually works if you just toss it in the oven, with a little extra olive oil… 375 degrees, 35-40 min, tossing midway thru… makes a nice Mediterranean side dish..
Would cut back on some of the salt because anchovies, capers and olives have a lot. That said, definitely salt the peppers and greens. Don't miss this step. Love this recipe, especially with my own garden peppers and tomatoes. Lovely.
Tis the season when fantabulous fresh bell peppers are appearing at our farmers market to join cherry tomatoes there so timing was perfect for me to try this recipe. Made absent anchovies because I enjoy them not so much when raw tomatoes are in the mix and in that regard "it's not you, it's me", as the line goes. Otherwise made almost as written, I added a few more capers and a splash more vinegar in the dressing. Chose Castelvetrano for olives. Pretty to look at and delicious to eat!
Great summer dish. Love this, also great with tuna in olive oil.
Followed the recipe and just loved this salad. It is now in my salad rotation. I too used the red/orange/yellow mini sweet peppers they're selling the supermarket now. Perection!
This was pretty good. I had ~ 1/4c tomatoes, would have been better w the full amount. Did not use anchovies b/c husband hates that. Used fish sauce ( yes i am aware of the irony) he thought it was good. Go figure. Will make again
Advertisement