Ingredients for 6

• 4 bell peppers, red, yellow or both
• 1 yellow onion
• 2 tbsp. capers, rinsed
• 19 black or green olives
• 8 oz. mozzarella, cut into 1-inch chunks

For the dressing

• 4 tbsp. extra virgin olive oil
• 2 tbsp. balsamic or wine vinegar
• 1 cloves garlic, finely chopped
• salt and ground black pepper

1. Broil the bell peppers and turn them periodically until the skin is blackened and mostly separated. Place the bell peppers in a brown paper bag and let them sit for 5 minutes.
   
2. Remove the skin, seeds and stems from the peppers. Cut the peppers into strips.
   
3. Slice 1 yellow onion into 1/2-inch strips and saute lightly with 1 tablespoon olive oil.
4. To make the dressing, put the oil and garlic in a small bowl. Mix in vinegar and add salt and pepper to your taste.
   
5. Put all the ingredients together in a bowl and toss with the dressing.
6. Allow to stand for at least 30 minutes before serving.

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