Grilled red pepper and mozzarella
This grilled red pepper and mozzarella salad is one of my favorite recipes for party nibbles. I normally serve it on toasted baguette or ciabatta – I slice the mozzarella and wrap 3 pieces of pepper strips around each slice, then I put this on top of crostini. It looks good and tastes yummy! Alternatively I just tear the cheese and toss it with the pepper – this makes an excellent starter, pizza topping or pannini filling! I prefer making my own roasted or grilled pepper, but if you’re short of time, just used ready-made ones in jars – in this case the salad only takes 5 minutes to make, perfect for last-minute parties and picnics or unexpected guests!
Ingredients
Method
- Cut the peppers in half, de-seed and brush the skin with olive oil. Put on a baking try skin-side up and grill in the oven until the skin turns dark brown (alternatively barbeque them).
- Transfer the peppers to a dish, then cover this with a lid or plate (or clingfilm). Leave to “sweat” for about 10 minutes. When cool, peel the skin off and cut the flesh into long strips.
- Mix together the dressing ingredients.
- Drain and wipe dry the mozzarella. Depending on how you want to use the salad, slice or tear it into pieces.
- Toss the pepper slices, mozzarella bits and the dressing together. Garnish with basil leaves. Serve at room temperature.