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
black pepper
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.

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