This showstopping summer salad hits all the right notes: salty anchovies, acidic tomatoes, sweet red peppers, and tannic, meaty olives.
You can make this dish ahead of time: the flavors only get better as the vegetables marinate in their own juices.
4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
2 garlic cloves, sliced
1 cup basil leaves, divided
2 tablespoons plus 1/4 cup olive oil
1 pint cherry tomatoes, halved
1/4 cup pitted black or green olives
1. Preheat oven to 375F degrees. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup of the basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 tablespoons oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, about 40 minutes. Let cool.
2. Meanwhile, blend remaining 3/4 cup basil and remaining 1/4 cup oil in a blender until smooth; season basil oil with salt and pepper.
3. Arrange bell peppers on a platter. Top with tomatoes and olives, then drizzle with basil oil and season with salt and pepper.