Friday, July 5, 2013
Roasted pepper and mozzarella salad
An absolute delight on a hot summer day. Serve with delicious, crusty bread and a nice glass of wine.
3 red and orange bell peppers
2 tbsp red wine vinegar
1 clove minced garlic
1 tbsp extra virgin olive oil
1 tbsp minced capers
8 oz fresh mozzarella
Roast the bell peppers under the broiler, steam and the peel. Slice into 0.25-inch thick slices.
Mix the vinegar, oil, minced garlic, and minced capers. Toss with peppers and season with salt and pepper to taste.
Add the sliced mozzarella around the plate. Garnish with basil leaves.