Green Salad

1. Peel Bell Peppers a. Hot Plate Method: Roast bell peppers on a hot-plate, turning frequently, until the skin blisters. Transfer to a paper-lined plastic bag or wrap in foil; let sit for an hour to allow the skin to soften. Peel off skin and removed seeds, then slice. b. Oven method: Put bell peppers in roasting pan and place under broiler. Turn frequently until the skin blisters. Transfer to a paper-lined plastic bag or wrap in foil; let sit for an hour to allow the skin to soften. Peel off skin and removed seeds, then slice.
2. In a bowl, combine bell peppers, cucumber, fennel, olive oil, and sea salt. Serve with olives.