Peppers à la Toulonnaise

I came across this lovely little salad in the 1953 publication True Provençal and Niçoise Cooking by Jean-Noël Escudier and Peta Fuller. The charm of this salad lies in the simplicity of its ingredients. Serve as an entrée or as an hors d’oeuvre, perhaps with celeriac rémoulade, sliced prosciutto or spicy salami and a bowl of olives [as pictured here]. I have taken the liberty of adapting the original method, adding salt and pepper and not washing the cooked peppers as suggested by t