Bell Pepper Salad

Method

1. Roast the bell peppers whole in the oven until the skin is charred and the flesh is soft.
2. Remove the peppers from the oven and place them in a plastic bag or let them cool, then peel off the skin.
3. Prepare the marinade: mix water, sliced garlic, sugar, balsamic vinegar, marjoram, and extra virgin olive oil.
4. Place the peeled peppers in the marinade, ensuring they are well coated, and refrigerate for about a day (overnight).
5. Toast a slice of rustic bread in a pan with garlic cloves in their skin and rosemary, until golden and crisp.
6. Rub the toasted bread with a cut tomato, letting the juices soak in.
7. Prepare the salad: combine watercress, marjoram, parsley, basil, mint, capers, and shaved pecorino. Do not dress yet.
8. Remove the marinated peppers from the fridge and cut them lengthwise into strips.
9. Sauté the pepper strips in a pan with a little oil until the liquid evaporates and they begin to caramelize.
10. Place the bruschetta on a serving plate.
11. Arrange the caramelized peppers on top of the bruschetta.
12. Add the fresh salad on top of the peppers.
13. Drizzle with the cooking oil left in the pan and add a few more shavings of pecorino.
14. Finish with a drizzle of aged balsamic vinegar or saba caramel, if desired.