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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g buffalo mozzarella
  • 3 red bell peppers
  • basil leaves to garnish
  • dressing:
  • 2 Tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • 1 Tbsp capers drained
  • 1 Tbsp chopped basil
  • 1 pinch of salt
  • 1 pinch black pepper freshly ground

Method
 

  1. 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).
  2. 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.
  3. Mix together the dressing ingredients.
  4. Drain and wipe dry the mozzarella. Depending on how you want to use the salad, slice or tear it into pieces.
  5. Toss the pepper slices, mozzarella bits and the dressing together. Garnish with basil leaves. Serve at room temperature.