Preheat oven to 425°F. Cut red bell peppers into 2-inch strips and tomatoes into 1-inch pieces. Toss vegetables with 2 tablespoons olive oil and spread them 1 inch apart on a sheet pan. Roast in the oven for 20-25 minutes until peppers blister and tomatoes soften without collapsing.
3 pieces red bell pepper, 4 pieces tomatoes, 3 tablespoons olive oil
Transfer the roasted peppers to a bowl, cover with foil, and let rest for 10 minutes. Peel the skins off by rubbing with fingers or a paper towel; the skins should slide off easily in sheets. Chop the peeled peppers into bite-size pieces.
3 pieces red bell pepper
In a large mixing bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, minced garlic, salt, and black pepper. Taste and adjust vinegar for brightness if needed.
3 cloves garlic, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, salt, black pepper
Add chopped peppers and roasted tomatoes to the dressing bowl. Toss gently to coat the vegetables without mashing the tomatoes. Let the salad sit at room temperature for 15 minutes to allow flavors to meld.
3 pieces red bell pepper, 4 pieces tomatoes
Tear fresh basil leaves and fold into the salad just before serving. Optionally, top with feta cheese and capers. Serve at room temperature or chilled.
¼ cup fresh basil, ⅓ cup feta cheese, 2 tablespoons capers
