Source: Love and Lemons, July 30

3-4 assorted peppers, quartered, grilled, chopped
1/2 cucumber, chopped
1.5 cups chickpeas, fresh (cooked), or canned and drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 shallot, chopped
1/4 cup pine nuts, toasted (or other type of nut)
1/4 cup ricotta salata or feta (optional)
pinch of red pepper flakes
salt & pepper, to taste
1 clove garlic, minced
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon dijon
salt, pepper

Slice peppers into quarters, removing stems and seeds. Toss with a bit of olive oil, salt, and pepper. Grill peppers, a few minutes on each side. Let cool and chop into 1/2 inch pieces.
Whisk dressing together, set aside.
Toss everything together, tossing in as much (or little) dressing as you like, tasting as you go. This salad is best if you let it sit for 20-30 minutes in the fridge for the flavors to develop.