I just put together my favorite foods when I had tons of peppers and no tomatoes. Didn't want to make pizza, so decided to make a salad instead. —loubaby
Peppers, Red, Yellor or Orange
Fresh Buffalo Mozzarella, sliced
fresh basil leaves, torn
vidalia onion, julienne
anchovy fillets, drained, cut thin strips
extra virgin olive oil
fresh, crushed garlic
freshly ground black pepper
In This Recipe
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.
Add cheese, basil, onions, anchovy and capers to bowl with peppers and toss to mix lightly.
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.
Salad can be refrigerated 24 hours. Bring to room temperature before serving.