(Farmer John’s Cookbook)
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
2 red or purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey (optional)
1 clove garlic, minced (about 1/2 teaspoon) (optional)
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
freshly ground black pepper
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool.
Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have combined and thickened.
Toss the peppers and scallions or red onion with the vinaigrette in a large bowl; add the salt and season with pepper to taste. Cover; refrigerate for 1 hour.