Caprese screams summer to me. A “basic” salad with minimal ingredients, fresh produce, has cheese in it, and takes minutes to prepare; I’m on board with this ship, let me tell you.
In their June issue, Bon Appetit magazine did a small page with multiple Caprese options. It’s true, the options are endless. However, this Caprese with roasted red peppers and feta immediately jumped off the page to me. It has the right ingredients currently in season and the other ingredients are easy to find.
Adapted from: Bon Appetit, June 2013, page 65 (original recipe is currently not available online)
3 Large Red Peppers
8 very thin slices of feta cheese
Chives for garnish
Drizzle of olive oil
Fresh ground pepper
Flaky sea salt, such as Maldon
Preheat oven to 425° F. Place red peppers on a foil lined baking tray. Bake, rotating each pepper, for 30 minutes. (You need to rotate the peppers every 10-15 min to get the skin fully cooked and slightly charred – this makes removing the skin much easier). You can see in the photo above how charred mine got.
Place cooked peppers in a glass bowl and cover with plastic wrap for 30 to 60 minutes. Remove peppers from bowl when cool enough to handle, trim tops off and peel skin, it should come off very easily. Remove seeds.
Cut peppers in quarters and plate alternating between peppers and thin slices of feta. Garnish with chives and a drizzle of olive oil (very little oil is required). Season to taste with fresh ground pepper and flaky sea salt.