Roasted Capsicum and Tomato Salad with Capers

, from Issue #34. September, 2015
Photography by Aaron McLean.
Roasted Capsicum and Tomato Salad with Capers

Serves: 4-6


4 red capsicums
½ small red onion, thinly sliced
1 punnet cherry tomatoes
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper


Preheat the oven to 200˚C. Put the capsicums in a baking dish and roast until tender but not falling apart, turning occasionally. Remove from the oven and cover the dish with a clean tea towel. When cool enough to handle, peel and seed the capsicums.

Soak the red onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Thickly slice the capsicums and halve or quarter the tomatoes.

Whisk the olive oil, balsamic and garlic in a bowl and season. Add the vegetables and combine. Transfer to a serving platter and scatter with the capers. 

Use bought roasted red peppers if desired.