Prep Time
30 Mins
Cook Time
25 Mins
Yield
8 Servings

How to Make It

Step 1

Broil peppers 4 to 5 inches below heat source, turning every 5 minutes, until skins are blackened, about 25 minutes. Transfer to a large bowl, cover with a large plate or plastic wrap and let steam until cool enough to handle. Peel peppers, trim, discard seeds and ribs, and cut lengthwise into 1/2-inch-wide strips.

Step 2

In a serving bowl, toss together peppers, oil, vinegar and garlic; season with salt and pepper. Let stand at least 1 hour before serving. (Salad can be refrigerated, tightly wrapped, for up to 3 days.)

Step 3

Just before serving, toss olives with peppers. Sprinkle salad with mint and serve at room temperature.

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