Salade de Poivrons from A Table in Provence by Leslie Forbes
Grilling the peppers to remove their skins helps give this simple but decorative salad a subtly sweet taste that contrasts interestingly with the piquancy of the olives.
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Ingredients
- 3-4 sweet peppers, mixed red, green & yellow
- 3 tbsp/45 ml olive oil
- 1 tbsp/15 ml tarragon vinegar or lemon juice
- handful fresh thyme or basil, roughly chopped
- salt
- pepper
- generous handful of ripe black olives
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