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Grilled Pepper & Olive Salad


Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m


  • 1 large red pepper, de-seeded and quartered
  • 1 large yellow pepper, de-seeded and quartered
  • 100g Kalamata olives
  • 1 tbsp capers, rinsed and drained
  • For the dressing:
  • 2 tbsps olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp caper brine
  • 2 tbsps fresh basil, chopped
  • 1/2 tsp garlic, finely chopped
  • salt and fresh ground black pepper to taste


Step 1

Preheat the grill to high. Place peppers on the grill skin side down. Grill until skins are charred, about 20-25 minutes, depending on your grill. As peppers become blackened, remove them from the grill and place in a plastic or glass bowl. Cover the bowl with cling-wrap and let peppers steam for about 15 minutes. Peel off the skins and discard, and cut peppers into strips.

Step 2

Whisk together the olive oil, vinegar, caper brine, garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, and dressing in a plastic or glass bowl. The salad can be served right away or allowed to marinate for several hours at room temperature until you’re ready to serve it.

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