Author Notes: This recipe comes from Yotam Ottolenghi's Plenty and, true to Ottolenghi fashion, combines tons of fresh herbs and a variety of textures and flavors, all of which create a colorful and delectable salad. A few thoughts: After making this several times now, I've made a few ingredients optional because I find that there is still so much flavor when fewer herbs are present. So, feel free to keep it simple: Basil alone is delicious.

Marinated Pepper Salad with Basil, Capers & Pecorino

Serves: 2 as a starter

Ingredients

• 1red bell pepper, quartered
• 1yellow bell pepper, quartered
• 3tablespoons olive oil
• Salt
• 1tablespoon balsamic vinegar
• 1tablespoon water
• 1/2teaspoon muscovado sugar (regular is just fine)
• 2thyme sprigs (optional)
• 1garlic clove, thinly sliced (optional)
• Black pepper to taste
• 2tablespoons flat leaf parsley, leaves picked (optional)
• 2/3cup basil leaves
• 1cup watercress or arugula or mixed greens
• 2ounces Pecorino or Parmigiano Reggiano or Manchego (see notes above), shaved
• 1tablespoon drained capers

Directions

1. Preheat the oven to 375º F. Toss the peppers with 1 tablespoon of the oil and a little salt. Scatter them in a roasting pan and roast for 35 to 40 minutes or until they soften and take on some color. Remove to a bowl and cover with plastic wrap. Once cooled to room temperature, peel the peppers and cut into thin strips. Layer in a storage vessel, adding a light sprinkling of salt to each layer.
2. Whisk together 2 tablespoons of the oil, the balsamic vinegar, water, sugar, thyme (if using), garlic (if using) and some salt and pepper. Pour this over the peppers and leave aside for at least an hour or overnight in the fridge.
3. To assemble the salad, toss together the herbs, greens, drained pepper strips, cheese and capers. Add more of the marinade as needed so that the greens are lightly coated. Toss, taste, adjust with more salt, pepper or marinade as needed.

https://food52.com/recipes/30742-marinated-pepper-salad-with-basil-capers-pecorino