25 mins
Super easy
serves 4
About the recipe
This is my twist on the Italian classic salad and is perfect for whipping up on a hot summer's day.
Ingredients
2 red peppers
4 balls of good-quality mozzarella cheese
400g ripe cherry tomatoes
extra virgin olive oil
1 bunch of fresh basil (30g)
Method
- Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister.
- Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with clingfilm.
- Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
- When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
- Tear the mozzarella balls into chunks and divide between 4 plates. Tear the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
- Season well with sea salt and black pepper and drizzle with olive oil. Pick and tear up the basil leaves and sprinkle them over the salad before serving.
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