Step 1

Preheat the oven to 450 F. Place bell peppers on a parchment lined baking sheet and roast for 20 minutes. Remove from the oven, place peppers in a large bowl, cover with plastic wrap and leave for 5 minutes.

Step 2

Peel the skin off the peppers. Cut them in half, remove the seeds and slice each half into ½ inch strips. Place peppers in a large mixing bowl.

Step 3

In a small bowl combine red onion, lemon juice, Italian herbs and salt. Leave for 5 minutes.

Step 4

To the bowl with roasted bell pepper, add the red onion, drained and rinsed Cannellini beans, halved Kalamata olives, halved grape tomatoes, dollops of cheese, garlic pushed through garlic press and chopped cilantro. Drizzle with the olive oil and gently mix to combine. Adjust the salt and serve.