Italians turn the simplest ingredients into exciting meals. I learned to make this easy, delicious salad while staying at Fontana del Papa, a cooking school and farm near Tolfa, Italy.
While I made more than a dozen dishes during my three-day stay, this was one of my favorites. The mellow roasted peppers with the zing of raw garlic make for a tasty salad.
We seasoned the salad with a generous amount of salt and nutty, spicy olive oil made from olive trees on their farm. Back at home, I tried Olio Taibi from a family-owned olive oil company in Agrigento, Sicily, and loved it. The clean, crisp flavor with notes of black pepper and green herbs pair nicely with the roasted peppers.
Roasted Bell Pepper Salad
3 assorted bell peppers (red, orange, and yellow)
1/8 cup extra-virgin olive oil
1/8 cup chopped fresh Italian parsley
1 garlic clove, minced
pinch of crushed dried red pepper
Salt to taste
Char peppers over open flame, on a grill pan, or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
Place peppers in medium bowl. Add all remaining ingredients and toss to coat and serve.