Roasted Red Peppers and Cherry Tomatoes with Ricotta

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 cloves garlic, thinly sliced
1 cup basil leaves, divided
kosher salt
black pepper, freshly ground
2 Tbsp. + ⅓ cup extra-virgin olive oil
1 pt cherry tomatoes, halved
⅓ cup fresh ricotta
¼ cup small black and/or green olives, pitted
flaky sea salt

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil.

Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Makes 8 servings.