This colorful salad combines grilled fresh peppers with the savory condiments from the Umbrian pantry—anchovies, capers, olives, and, of course, olive oil. I like to serve it on a platter of affettati (sliced prosciutto and other cured meats), or as a topping for grilled bread. And with the addition of fresh mozzarella, hard-cooked eggs, or boiled potatoes, it becomes a light yet satisfying summer lunch. The basic salad in the recipe can be assembled ahead of time and refrigerated—let it come to room temperature before adding embellishments and serving.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°. Rub the peppers all over with 3 tablespoons of the olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
Step 2
Let the peppers cool completely. Slice them in half through the stem end, discard the stem, peel off the skin, and scrape out the seeds. Slice the halves into 1-inch strips, and lay them in a sieve to drain and dry.
Step 3
Put the drained peppers in a large bowl, and scatter on top the chopped anchovies, olives, capers, parsley, peperoncino, and garlic. Season with the remaining 1/4 teaspoon salt, and drizzle over it the remaining 3 tablespoons olive oil. Tumble and toss to coat everything well. Let the salad sit, so the flavors blend, for 15 minutes (or longer) before serving.
Step 4
Serve family-style on a platter of sliced meats, or on individual plates as an appetizer salad or luncheon dish (with such additions as hard-cooked eggs, potatoes, or mozzarella). The salad will keep in the refrigerator for several days; let it come to room temperature before serving.
