Marinated pepper salad with basil, capers & pecorino
Try this vibrant marinated pepper salad with the bold flavors of basil, tangy capers, and salty pecorino. A summer sensation bursting with taste!
Ingredients:
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 3 tablespoons olive oil
- salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- 1/2 teaspoon muscovado sugar (regular is just fine)
- 2 thyme sprigs (optional)
- 1 garlic clove, thinly sliced (optional)
- black pepper to taste
- 2 tablespoons flat leaf parsley, leaves picked (optional)
- 2/3 cup basil leaves
- 1 cup watercress or arugula or mixed greens
- 60g Pecorino or Parmigiano Reggiano or Manchego (see notes above), shaved
- 1 tablespoon drained capers
Instructions:
- Preheat the oven to 375º F. Combine the peppers with 1 tablespoon of the oil and a pinch of salt. Spread them out in a roasting pan and bake for 35 to 40 minutes or until they become tender and slightly browned. Transfer to a bowl and seal with plastic wrap. After they have cooled down, peel off the skin and slice into slender pieces. Place the sliced peppers in a container, sprinkling a bit of salt between each layer.Mix 2 tablespoons of oil with balsamic vinegar, water, sugar, thyme (if desired), garlic (if desired), salt, and pepper. Drizzle this mixture over the peppers and set aside to marinate for at least one hour or refrigerate overnight.To put together the salad, combine the herbs, greens, drained pepper slices, cheese, and capers. Drizzle more marinade as necessary to lightly coat the greens. Toss the salad, taste it, and adjust the seasoning with more salt, pepper, or marinade if required.
Summary:
- Calories: 706 kcal
- Fat: 57 g
- Protein: 23 g
- Carbs: 31 g
- Potassium: 946 mg
- Magnesium: 97 mg