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
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Ingredients
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8
Peppers, Red, Yellor or Orange
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3/4 pound
Fresh Buffalo Mozzarella, sliced
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3/4 cup
fresh basil leaves, torn
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1/2
vidalia onion, julienne
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12
anchovy fillets, drained, cut thin strips
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2 tablespoons
capers, drained
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1/4 cup
extra virgin olive oil
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1 tablespoon
Balsamic Vinegar
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1 tablespoon
fresh, crushed garlic
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2 teaspoons
sherry vinegar
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1/2 teaspoon
sea salt
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1/4 teaspoon
freshly ground black pepper
Directions
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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.
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Add cheese, basil, onions, anchovy and capers to bowl with peppers and toss to mix lightly.
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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.
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Salad can be refrigerated 24 hours. Bring to room temperature before serving.
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