Chef Amy Riolo: Hi! I am Chef Amy Riolo for Harris Teeter and today we are making a delicious tomato and pepper salad. This salad involves roasted peppers and tomatoes. And because the peppers are roasted and the tomatoes are still raw, it has a really nice texture and sweet flavor.

The ingredients that you will need are, two large yellow peppers, two large red peppers, two green peppers, two tablespoon capers, two tablespoons freshly chopped Italian parsley, one garlic close, two tablespoons Extra Virgin olive oil, one tablespoon balsamic vinegar, one large tomato, thinly sliced kosher salt and freshly ground black pepper.

The first thing that we will need to do is broil our peppers. I have got my peppers on a baking sheet and I just lined it with tin foil to make my life a little bit easier for the cleanup and I washed them, and I am sending them right on the sheet and they are going to go into the oven on the broiler. What we are looking for is for them to get kind of black and charred and blistered all around.

So now as you can see, our peppers have been under the broiler for about 10 minutes on each side. So what we do is we just open a little paper bag, like this. It is the plain old paper bag and we drop the peppers right into the bag. Then what we do is we create a little fold like this and this helps to just hold in all of the steam that's coming out of those hot peppers and it helps the peel of the peppers to burst. All we have to do is to seal our fold shot with a little bit of tape and we will let them sit for about 10 minutes. You could do it all in advance, but all you need is really about 10 minutes and this is going to make the peels start to separate.

So we have had our peppers in the paper bag for about 15 minutes now. So we can just open them up and look at the condition of our peppers and you see here, how much the pepper had just collapsed from being fresh before and that's great, because that makes it so easy to peel that we don't even need a peeler at all and these are still kind of hot, because it's been about 15 minutes.

So if you want to leave them for a little bit longer until they get completely cool, you can leave them for about 30 minutes to an hour whatever you like. So what I am going to do is just open it up all the way like this and I will give it about five more minutes and let it get cool and then I am going to go ahead and make slices and add all of the pepper slices to our salad.

So now we have finished peeling and slicing our roasted peppers and they are all in the bowl. We have got the green and the yellow and the red all in there together and we can start adding in some of our other ingredients. So I am going to add our Italian parsley and you can see how beautiful this looks and this is a great side dish, just by itself and a very common one in Italy, but I am going to go ahead and add our sliced tomatoes to it.

Tomatoes and peppers are usually in season at the same time. So if you mix them together they go beautifully and they are a great accompaniment for a lot of different flavors. So I am going to add some salt and some pepper. So now we are going to add our caperberries and capers come from bushes in the Mediterranean. Then I am going to add our balsamic vinegar. You can just drizzle a little bit on and some of our Extra Virgin olive oil and then we can just mix everything together.

You could also add strips of grilled meat or fish right into this and make this like a main meal. You could serve it over couscous or with pasta, make it into a pasta salad. So it's really, really flexible and once you have got this dish made, you can leave it in the refrigerator and it's always going to taste better, because the flavors continue to grow and to marry together. So there we have our tomato and pepper salad.