Really am enjoying this salad. Used it as an entrée (appetizer). But I think there is way too much oil, next time I'll cut it down to 1/4 c. Lemon adds a lot to the flavor. Thanks for the recipe.
Love this quick and easy recipe. However, I did cut the amount of olive oil significantly, just covering the ingredients. Also, tend to eat it while the peppers are still warm!
This was so oily even when served with a slotted spoon. Also, the sweet peppers made a nice presentation with the stems on, but they were a pain when you were eating it. I was really excited to make this, but overall there was not much flavor.
What a great appetizer or salad! I used 2 cups of large diced roasted red and yellow peppers as that is what I had on hand but followed the rest of the recipe as written. The baby peppers would make a nicer presentation for company. Next time I will serve a small piece of fresh baguette to soak up the wonderful marinade! The lemon added just enough flavor to make this dish pop!