Bell Pepper Salad With Capers and Olives
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
184 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 473 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.
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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
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Cooking Notes
Gerard_ATL
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..
Diana Witt
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.
dimmerswitch
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!
Nicole
Please add the ounces vs. "4 sweet red bell peppers". This time of year, there is every shape, color and size so it's a little confusing trying to get the proportions right. Thank you!
Rebecca
Made this tonight with garden-grown peppers and tomatoes. It was a surprisingly complex salad, and the salty additions each brought a unique depth which, together, is far more than the sum of the already-excellent parts. I used arugula microgreens instead of leaves, because I grow those year round (you could too! It's incredibly easy and fast) and the pungency of the arugula adds yet another layer. It would not have been the same with a different green. I may add toasted panko next time.
Patricia
This salad was terrific. I followed it as written using mini peppers from the market.
Andreabakes
Delicious - even in April! I used organic red, yellow and orange supermarket sweet peppers and the balance of sweet and salty is perfection.
meinmunich
Great with Guinness Pie.
Rich
Easy to pull together--add some good bread and it's a main dish. I wasn't sure 10-20 minutes would have been enough to marinate, but the result is a layered set of flavors. I used fish sauce rather than anchovies. Four medium-large peppers were 3 1/2 lbs. which was more than enough. Salt the tomatoes but not the peppers or the final product. Bibb lettuce was fine--I would have had too much arugula.
Tom of Poland
Silly me, I just mixed all ingredients in the vinaigrette. This is so easy and lovely. I make it every summer.
txjalapeno
Like artichokes canned - great addition
JST
6 servings not 4
brian
have made this twice. First time just as written. 2nd time with sherry vinegar and toasted smokey panko bread crumbs and almond bits on top. both are good, but prefer my variation.
Emily
A great different salad. I loved it with feta.
KC
Yum! Had leftover grilled asparagus, and marinated artichoke hearts which added to this delicious salad. No anchovies, but otherwise followed the recipe and LOVED it!
Susie
This is the second time I have made this. As others, I added no anchovies. Capers and green olives are delicious and salted fish is really an extra not needed. I topped with some arugula from the garden. This recipe was particularly perfect since just today we got our first rainstorm in months here in Northern California…..a perfect time to eat the last garden veggies.
Sheila
This was exceptional with farm market tomatoes and peppers, both of which had sweetness. It was so good that I will not spoil my memory of it by making it with supermarket products.
PhyllisJL
Although I love anchovies, I didn’t add to this recipe because I was scaling down to two servings. It was still an amazing salad. I served it along side some pan-grilled fish and creamy buttered grits. Perfect accompaniment.
Sarahbh
We loved this! I had 2 large peppers and a quart of smaller ones, so I doubled everything except the olive oil. Absolutely didn't miss the extra oil. Used 3 TBS white wine vinegar and 1 TBS lemon juice in place of the red wine vinegar due to family preference. Added more capers. Also added a can of cannellini beans to make it a light meal. Yummy!
CliffS
Delicious, and we'll make again. Made exactly as written. Ours wasn't too salty at all, unlike others who commented here. Which underscores that we all need to taste before serving. I'd cut my strips of pepper in half lengthwise to make this easier to eat as a salad course and without a knife.
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