Tomato And Pepper Salad

1. 1

   Preheat the broiler. Line a large baking pan with foil. Place the peppers, skin-side up, on the prepared pan. Broil, in batches, for 4-5 mins or until the skin blisters and blackens. Transfer to a heatproof bowl. Cover with plastic wrap; let stand for 5 mins (this helps lift the skin). Peel and slice into long thin strips.

2. 2

   Place the peppers, garlic, vinegar and 1 tbsp of the oil in a large bowl and stir to combine. Cover with plastic wrap; let stand at room temperature for 15 mins to marinate.

3. 3

   Arrange the mozzarella in a single layer on a serving platter. Top with peppers, then tomatoes. Sprinkle with basil. Season. Serve the salad drizzled with the remaining 1 tbsp oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.