2 sweet peppers
2 garlic cloves, minced fine
3 Tbsp. extra-virgin olive oil
2 oz. Feta, crumbled
2 Tbsp. balsamic vinegar
4 branches basil, leaves coarsely chopped and stems discarded
2 Tbsp. sherry vinegar
Roast peppers.*  Open them up, rinse away all seeds. Remove stem.  Pat dry & cut into thick strips.  Season to taste with salt and pepper.  Mix together garlic, vinegars, salt and pepper. Whisk in olive oil.  Toss roasted peppers with vinaigrette and, at the last minute, add Feta and chopped basil.
From SF Examiner, Aug 5, 1999, Sarah Kennedy article “Bouquets of Basil”

* To roast the peppers, place over flame on stove (or in broiler). Rotate so entire pepper is blackened. Remove from heat and place in bowl with lid (or plate covering it). When cool enough to touch, rinse off blackened skin and devour!