Tapas Salad with Grilled Bell Peppers, Olives, and Capers

Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 can black olives
• 2 T capers, rinsed and drained
• 2 T + 2 tsp. good quality olive oil
• 1 T + 1 tsp. Spanish Sherry vinegar
• 1 tsp. caper brine
• 2-3 T chopped fresh marjoram
• 1/2 tsp. minced garlic
• Salt and fresh ground black pepper to taste

Directions

1. Heat the barbecue grill to high.
2. Slice the bell peppers into fourths, then remove the seeds and trim away the curled edges.
3. Set the pepper pieces on the grill with the skins facing down, leaving a little space between them.
4. Cook the peppers until the skins are thoroughly blackened, about 20-25 minutes, depending on how hot your grill runs.
5. As each piece gets nicely charred, take it off the grill and transfer it to a plastic or glass bowl.
6. Once all the peppers are in the bowl, cover the top with cling-wrap and leave them to steam for about 15 minutes.
7. Pull off and discard the skins, then slice the peppers into short, thick strips.
8. Pour the olives into a colander to drain. Measure 2 T capers into a small strainer, rinse them, and let them drain as well. Wash the marjoram, or whichever herb you’re using, dry it well, and chop it.
9. In a bowl, whisk the olive oil with the Spanish Sherry vinegar, or your chosen vinegar, caper brine, minced garlic, salt, and pepper to make the dressing.
10. Combine the grilled pepper strips, olives, capers, and dressing in a plastic or glass bowl.
11. Serve the salad right away, or leave it at room temperature to marinate for several hours until you’re ready to serve.