Add radishes, olives, cooked beans or whatever is in season
Blanch green beans: Bring a pot of water to a boil, lower to a simmer, drop in the green beans for 1 minute. Transfer to a ice-water bath. Drain.
Roasting the bell peppers: Roast the peppers on an open flame (on your gas range or grill), using tongs turn until charred on all sides. Place in a paper bag for 10 to 15 minutes (to help loosen the skins). Scrape the charred skin, remove the seeds, and slice into thick strips.
Assembling the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle Basil Vinaigrette over all the ingredients, season with salt and pepper, garnish with basil and just before serving.