“Magic” Peppers and Salad with Pine Nuts & Capers

lbs bell peppers (or other)

extra virgin olive oil

salt

fresh ground black pepper

to 2 cups diced magic peppers

(or more) halved cherry tomatoes

fresh mozzarella, diced to yield about 1 cup

capers

pine nuts, toasted*

roughly chopped basil or cilantro or whatever herbs you have on hand

olive oil

vinegar such as white balsamic, balsamic, red wine, etc.

kosher salt and pepper

olive oil fried bread**