Author Notes
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
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
Directions
-
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.
See what other Food52ers are saying.