An il Fustino recipe

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Author: Step by Step Cookbook

Serves: 5

Pepper Salad with Capers


1 large, red pepper
1 large, green pepper
1 large, yellow pepper
5 tablespoons, il Fustino extra virgin olive oil
1 clove, garlic
1/2 cup, basil leaves - coarsely chopped
2 tablespoons, fresh marjoram - coarsely chopped
2 tablespoons, capers - rinsed
1 tablespoon, il Fustino white balsamic vinegar


  1. Cut the roasted peppers into thick strips and arrange on a serving dish. Scatter over the chopped garlic, basil leaves, marjoram and capers. Mix together the olive oil with the vinegar and salt and pepper and pour over the salad. Refrigerate for 1 hour before serving.

To roast peppers: hold peppers over a gas flame until skin is completely blackened. Let them cool down for a few minutes. Place peppers in a plastic Ziploc bag for 10 minutes. Rinse peppers under running water, rubbing skin to remove. Do not rinse too long or they will get soggy. Cut the tops off the peppers and remove seeds with your fingers.