Preheat the oven to 425 degrees. On a parchment-lined sheet tray, toss whole peppers with a glug of olive oil, salt and pepper. Char in oven for 20 minutes, being sure to flip halfway for even cooking. Remove and allow to cool.
Build the salad by layering peppers, heirloom tomatoes, herbs. lemon zest and cheese. Finish with a drizzle of olive oil, a good pinch of salt and fresh cracked pepper. Enjoy!