Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes or wrap in paper towel and place in plastic bag.
Peel off and discard charred skin. Remove stems and seeds. Cut the peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Twist: Use Tuscan Herb Olive Oil, Basil olive Oil, or for a fresh twist, Dill Olive Oil. Pairing with choice balsamic vinegar: Cranberry Pear, Pomegranate Quince, Juniper Berry, Black Cherry
Recipe Notes
The following ingredients are available at the Olive Twist Stores or TheOliveTwist.com e-commerce.
