Roasted red peppers and tomatoes salad

5 steps · 45 min total

1. 01

   Char and Cover Peppers

   Char the red bell pepper directly over a gas flame, on a grill, or under the broiler until the skin is completely blackened and blistered on all sides. As each pepper finishes, transfer it to a bowl and cover it tightly. This steams the pepper, making it easier to peel.
2. 02

   Peel and Cut Peppers

   Once the peppers are cool enough to handle, peel off the charred skin with your fingers. Pull off the stems, then tear the peppers open to remove and discard the seeds. Cut the peeled peppers into large, rustic pieces.
3. 03

   Arrange Tomatoes and Peppers

   On a serving plate, arrange the 1 thickly sliced ripe tomato alongside the large pieces of roasted bell pepper.
4. 04

   Add Onion and Capers

   Scatter thinly sliced red onion and capers evenly over the tomatoes and peppers.
5. 05

   Dress and Garnish

   Finish the salad with a generous drizzle of olive oil, then season to taste with coarse salt and freshly cracked black pepper. Garnish with fresh thyme leaves just before serving.