1. Chop peppers, then broil them in the oven.
2. When the peppers are nicely charred, put them in a bowl.
3. Cover with plastic wrap, and let the skins steam off.
4. Cut the grilled peppers into short, thick strips.
5. Drain the olives well so the salad won't be watery.
6. Rinse the capers and let them drain.
7. Wash, dry, and chop the fresh basil.
8. Whisk together olive oil, balsamic vinegar, caper brine, basil, minced garlic, salt, and pepper to make the dressing.
9. Now combine the roasted pepper strips, olives, capers, and dressing.
10. Serve it right away, or let marinate at room temperature until you're ready to serve it.
11. Enjoy!

Source: Rabbi Alan Ira Silver