Caputo’s Roasted Pepper & Mozzarella Salad

2 red bell peppers
2 green bell peppers
2 yellow bell peppers
2 lg. cloves garlic, chopped
2 T capers, drained and chopped
1 T fresh oregano, chopped
salt and freshly ground black pepper to taste
1 cup extra virgin olive oil
8 oz fresh mozzarella, sliced 1/4 inch thick

Roast the peppers in an oven or on the grill until they blister and lightly char. Place in a plastic bag while warm and let cool. Remove the peppers from the bag and peel and seed, saving as much of the juice as possible. Cut the peppers into 1 inch strips and place in a non-reactive bowl. Combine all the remaining ingredients except the mozzarella cheese. Cover and marinate at room temperature for at least 1 hour, or overnight in the refrigerator. Line the perimeter of a plate with the mozzarella. Pour the peppers and juices in the center of the plate and serve at room temperature with plenty of crusty bread.

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