Place the peppers under a hot grill and cook them until the skins crinkle and split. Turn occasionally so they grill on all sides – about 5 minutes. Alternatively spear the peppers with a fork and hold over a gas flame until the skins char and split. While hot, peel or scrape away the skins under cold water. Halve the peppers and remove the seeds from inside, then shred the pepper flesh.
Remove any rind from around the slices of salami and coarsely grate the cheese.
Arrange a bed of crisp lettuce in a serving bowl, top with the shredded peppers, the slices of salami and then the grated cheese. Decorate with the tomatoes cut in slices and spoon over the dressing. Serve with crusty rolls and butter.