Insalata di Peperoni e Capperi

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Preparation info

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

A good dish to make with capers is a salad of sweet peppers and tomatoes, in which the piquancy of the capers balances the other flavours. The rich sweetness of the balsamic vinegar strikes just the right sweet-sour note.


  • 3 red sweet peppers
  • 3 yellow sweet peppers
  • 4 ripe plum tomatoes
  • 1 garlic clove
  • 1 tbsp balsamic vinegar
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp salted capers
  • 10 basil leaves
  • 10 mint leaves
  • salt and pepper



Blister the skins of the peppers over a flame or under the grill. Put in a covered bowl for 10 minutes then peel, deseed, cut into strips and put on a serving plate.

Blanch, refresh and peel the tomatoes. Purée in a blender or liquidizer and push through a sieve into a bowl.

Peel, smash and chop the garlic and add it to the bowl. Stir in the vinegar and oil and season with salt and pepper to taste. Spoon the tomato vinaigrette purée over the peppers.

Rinse the capers, dry them and scatter them over.


Finish the dish with whole mint and basil leaves.

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