| Seed and slice thin some peppers of different colors and varieties. Slice a small to medium sweet red onion very thin and toss together with the pepper slices, some pitted nicoise olives, and a spoonful of capers rinsed of brine.
Make a vinaigrette with red wine vinegar and good olive oil, and season with chopped garlic and jalapeno pepper and red pepper flakes. Taste and season with salt and pepper.
Cut basil leaves into a chiffonade and sprinkle over the salad. This salad should be spicy and robust; taste and adjust the seasoning if necessary.
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