There was a recent Bon Appetit issue that did a page on various “caprese” salads you could make- there are good ideas to get you thinking outside the box. This one was very easy and tasty.
red peppers
feta cheese
extra-virgin olive oil
Maldon sea salt
Roast the peppers on the grill until charred; put them in a bowl and cover them until they cool. Peel the peppers and layer them on a little plate with feta cheese. Drizzle EVOO over them and some sea salt and freshly ground pepper. A little parsley would be nice on here too- I just happened to run out.