This is a really simple salad to throw together, once you've cooked the peppers - and they only take minimal effort!
The salad works really well with taggiasca olives and nonpareille (baby) capers, but any olives and capers will do. I'd also recommend buying some good quality tinned white tuna; it really does taste so much better than the regular stuff.
Quantities in the recipe below are deliberately vague, so that you can include as much or as little of the individual ingredients as you wish.
My husband isn't fond of tuna (I know....), so he will often have this salad with slices of Parma ham, which works really well too.
Serves 2-3
1 large red pepper
1 large yellow pepper
Taggiasca olives
Nonpareille (baby) capers
Tinned tuna - approx 100g per person
Cherry tomatoes
Salad leaves
Fresh basil
Extra virgin olive oil
Balsamic vinegar
Seasoning
- Pre-heat the oven to 200°C.
- Line a baking tray with baking/parchment paper.
- Cut the peppers in half, remove the seeds and then lay them on the tray, skin side up.
- Roast in the oven for 30-35 minutes until the skins have blackened.
- Remove from the oven and leave to cool for a few minutes, then remove the skin (it should pull off easily).
- Slice the peppers into 1-2 cm strips.
- Drain the tuna and slice the tomatoes in half.
- Throw the salad leaves into a salad bowl and top with the remaining ingredients (quantities at your discretion!). Season then dress with olive oil and balsamic vingear.
