Grilled Pepper Salad

4 bell peppers (mixed colors) halved, seeded and stemmed.
1/4 cup halved and pitted oil cured black olives
1/4 cup rinsed and chopped oil packed sun dried tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt

Grill peppers on medium high, truning once, until soft and charred in spots, about 5 minutes per side. When cool, chop into cubes and toss with other ingredients in a bowl.