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Sweet Pepper Salad with Manchego and Almonds
© Tina Rupp

Sweet Pepper Salad with Manchego and Almonds

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  1. 2 teaspoons vegetable oil
  2. 1/2 cup whole blanched almonds
  3. 2 cups roasted bell peppers, cut into 2-inch strips
  4. 1/4 cup extra-virgin olive oil
  5. 2 tablespoons sherry vinegar
  6. 1 large garlic clove, minced
  7. 1 1/2 teaspoons chopped drained capers
  8. 1/2 teaspoon finely chopped thyme
  9. 1/2 teaspoon minced marjoram
  10. Salt and freshly ground pepper
  11. 20 small pitted green olives
  12. 1/4 pound Manchego cheese, sliced 1/4 inch thick
  13. 1 tablespoon minced flat-leaf parsley
  14. Crusty bread, for serving
  1. In a medium skillet, heat the vegetable oil. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes; transfer to paper towels and let cool, then coarsely chop.
  2. Arrange the peppers on plates. In a bowl, combine the olive oil, vinegar, garlic, capers, thyme and marjoram; season with salt and pepper and drizzle over the peppers. Top with the green olives, almonds and cheese. Sprinkle with the parsley and serve with crusty bread.