Grilled Red Pepper Salad with Capers, Basil and Sherry Vinegar

Steps

1. Step 1

   Heat a grill to high (on a gas grill, all burners on high; on charcoal, a full bed of hot coals). Clean the grate.

   10 min

2. Step 2

   Lay the whole peppers on the grate and cook, turning with tongs every 3 to 4 minutes, until the skins are blistered and blackened all over and the peppers have collapsed, 15 to 20 minutes total. Don't be shy: you want the skin truly black, since that's what makes it peel away.

   20 min

   • 4 large red bell peppers
3. Step 3

   Put the hot peppers in a bowl and cover tightly with a plate or plastic wrap. Let them steam and cool for 15 minutes; this loosens the skins.

   15 min, hands-off

4. Step 4

   When cool enough to handle, peel off and discard the blackened skin with your fingers. Pull out the stem and seed core and scrape away any remaining seeds. Tear the flesh lengthwise into strips about 3/4 inch wide. Save any juice that collects in the bowl.

   10 min

   • 4 large red bell peppers
5. Step 5

   In a serving bowl, stir together the garlic, capers, sherry vinegar, olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Add the pepper strips and their saved juices and toss to coat.

   5 min

   • 4 large red bell peppers
   • 2 cloves garlic
   • 2 tbsp capers
   • 2 tbsp sherry vinegar
   • 1/4 cup extra-virgin olive oil
   • salt
   • black pepper
6. Step 6

   Let the salad marinate at room temperature for at least 1 hour, or cover and refrigerate up to 2 days (bring back to room temperature before serving).

   1 hr, hands-off

7. Step 7

   Just before serving, tear in the basil leaves and toss. Taste and add more salt or a splash more vinegar as needed.

   2 min

   • 1 cup fresh basil leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026