Mozzarella and Chili Salad

1. 1

   Roast chilies on gas flame or in oven until skins are black.

2. 2

   Place in bowl and cover with plastic wrap for about 5 minutes.

3. 3

   Rip up mozzarella balls into quarters and place on large plate.

4. 4

   Once the chilies have cooled down enough to handle, peel off blackened skins.

5. 5

   Remove seeds and thinly slice.

6. 6

   Sprinkle chilies and handful of ripped up basil leaves over mozzarella.

7. 7

   Drizzle with olive oil and the juice of 1 lemon.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.