Italian green pepper salad

Ingredients

• 6 green bell peppers
• 50 g of black olives
• 2 tablespoons of capers
• 2 tablespoons of Dijon mustard
• 1 teaspoon of sugar
• 2 tablespoons of apple cider vinegar
• 6 tablespoons of olive oil
• salt

Wash the bell peppers, cut them into quarters, and remove the seeds and white skin. Bring a small amount of lightly salted water to a boil, then add the bell peppers and cook for 10 to 15 minutes.

Drain the bell peppers, let them cool slightly, peel them, and refrigerate for 1 hour. While the peppers are chilling, remove the pits from the olives, halve them, and drain the capers. In a bowl, combine the mustard and sugar, salt, and vinegar. Then, slowly drizzle in the oil while stirring constantly.

Take the bell peppers out of the refrigerator, place them in a salad bowl, drizzle with dressing, and distribute the olives and capers. Let it sit for another 2 hours, then serve.