Roasted Pepper And Mozzarella Salad Recipe

Name: Roasted Pepper And Mozzarella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Peppers, Red, Yellor or Orange; 3/4 pound Fresh Buffalo Mozzarella, sliced; 3/4 cup fresh basil leaves, torn; 1/2 vidalia onion, julienne; 12 anchovy fillets, drained, cut thin strips; 2 tablespoons capers, drained; 1/4 cup extra virgin olive oil; 1 tablespoon Balsamic Vinegar; 1 tablespoon fresh, crushed garlic; 2 teaspoons sherry vinegar; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

8 Peppers, Red, Yellor or Orange
3/4 pound Fresh Buffalo Mozzarella, sliced
3/4 cup fresh basil leaves, torn
1/2 vidalia onion, julienne
12 anchovy fillets, drained, cut thin strips
2 tablespoons capers, drained
1/4 cup extra virgin olive oil
1 tablespoon Balsamic Vinegar
1 tablespoon fresh, crushed garlic
2 teaspoons sherry vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

1
Place whole peppers on hot grill or under broiler and char until blackened all over completely. Remove to brown paper bag;close bag and let stand in sink about 20 minutes. Remove stem and seeds and most of black charred skin. Slice peppers and place in bowl.
2
Add cheese, basil, onions, anchovy and capers to bowl with peppers and toss to mix lightly.
3
Make dressing by whisking oil, vinegars, garlic, salt and pepper; taste and season as desired. Pour over vegetable cheese mixture and mix. Let stand at least 20 minutes to blend flavors at room temperature. Serve with bread.
4
Salad can be refrigerated 24 hours. Bring to room temperature before serving.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 Peppers, Red, Yellor or Orange, 3/4 pound Fresh Buffalo Mozzarella, sliced, 3/4 cup fresh basil leaves, torn, 1/2 vidalia onion, julienne, and more.

Yes, Roasted Pepper And Mozzarella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pepper And Mozzarella Salad

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