This is a recipe I stumbled across a couple of years ago and it is a little different. Just a note that you can make this salad without the meat if you like.\r\n\r\n3 roasted peppers\r\n2 tablespoons capers, rinsed and chopped\r\n2 tablespoons juice from peppers\r\n1/4 cup olive oil\r\n1 clove of garlic, minced\r\n1 tablespoon Balsamic Vinegar\r\nFreshly ground pepper\r\n2 tablespoons chopped fresh oregano\r\n2 grilled Italian sausages\r\n\r\nPeel the peppers over a bowl to catch their juice. Remove all the seeds. Cut the peppers into 1 inch pieces and place them on a platter. Scatter with the capers.\r\n\r\nIn a small bowl, whisk together the pepper juice, olive oil, garlic and Balsamic vinegar. Season with the pepper; the capers should provide enought salt. Stir in the chopped oregano.\r\n\r\nSlice the sausages into 1/2 inch diagonal slices and then toss with the peppers. Pour over the dressing and serve.\r\n\r\nServes 3 as a meal and about 6 as a side dish.\r\n\r\nEnjoy