At a glance
This vibrant salad comes together with minimal hands-on work—you're mainly pan-frying peppers until they're soft and sweet, then tossing together beans, fresh fennel, and tomatoes with a bright lemon dressing. The only heads-up is that the salad tastes best after resting for a few hours, so plan ahead if you're aiming for maximum flavor.
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Pan-fry the peppers
Wash the peppers, cut them into larger slices, and fry them in a pan. Cook the peppers in a little oil over low heat for about 15 minutes, until the flesh softens. Once done, cover the pan and let the hot peppers rest for a while.
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Prepare the salad
Briefly boil the green beans. Meanwhile, put the beans, sliced fennel, and halved cherry tomatoes into a bowl, and season with salt, pepper, chopped parsley, lemon juice, and olive oil.
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Serve
Finally, add the sliced peppers and green beans, and gently mix everything together. Let the salad rest for a few hours; take it out of the fridge before serving and enjoy at room temperature.
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