Roasted Bell Pepper Caprese Salad

Roasted Bell Pepper Caprese SaladLately I’m in a mood for coloured food: red, yellow, bright green. Just by looking at dishes with fresh and vibrant ingredients I feel energised. So in case I continue in a colourful vibe, you’ll know why… Generally I don’t ear caprese salad when I go out because I’m quite difficult with it. First I hate it when you feel pain in your teeth because the tomatoes come straight out of the fridge. Second, I like my tomatoes very thinly sliced for a caprese. To give this classic a twist I used bell peppers, they have a sweet taste I like to pair with mozzarella. This simple recipe is great for occasions such as summer dinners and barbecues and you can also prepare it a few hours in advance to save you time for other things.

Roasted Bell Pepper Caprese Salad Roasted Bell Pepper Caprese Salad

 

Roasted Bell Pepper Caprese Salad

 

Recipe for 4

Prep time: 15-20 min

Cook time: 40 min

 

Ingredients:

2 red bell peppers

2 yellow bell peppers

300 g mozzarella

2 tbsp. sherry vinegar

4 tbsp. olive oil

1.5 tbsp. chopped basil leaves

1.5 tbsp. roughly chopped almonds (preferably dry roasted)

Salt and pepper

 

Recipe

Preheat oven at 200°C.

Place the bell peppers (stem on the side) in a baking tray lined with aluminium foil. Bake in the oven for 40 min, turning them on opposite side after 20 min. Once the bell peppers are charred and seem to collapse remove them from the oven. Wait until you can handle them before peeling the skin (I actually like if there’s a little skin left so I didn’t bother peeling everything off). To do this cut the bell peppers from top to bottom and lay them out flat, remove the stem and the seeds. With a knife or your hands remove the skin from each pepper. Then cut them along where the membrane is and slice horizontally into 2-3 pieces.

Slice the mozzarella into ½ cm thick pieces.

On a single serving, or on four small plates, overlap a piece of red bell pepper, then the yellow bell pepper then the mozzarella. Continue until the ingredients are finished.

In a bowl mix the olive oil, the sherry vinegar and salt and pepper to taste. Stir the dressing and drizzle it on top of the salad. Finally sprinkle over the almonds and basil.