Adapted from Bon Appetite, this Summery caprese uses the seasons most delicious mix of charred peppers, fresh herbs and heirlooms. Don't skimp on the smoked mozz! —What We Eat Gals
Mixed peppers (I used cherry peppers, anaheim and sweet baby bell peppers)
Medium heirloom tomatoes, cut in 1 inch slices
Heirloom cherry tomatoes, halved
Ball smoked mozzerella, torn
Drizzle of extra virgin olive oil
Zest of 1 lemon
Salt and pepper, to taste
In This Recipe
Preheat the oven to 425 degrees. On a parchment-lined sheet tray, toss whole peppers with a glug of olive oil, salt and pepper. Char in oven for 20 minutes, being sure to flip halfway for even cooking. Remove and allow to cool.
Build the salad by layering peppers, heirloom tomatoes, herbs. lemon zest and cheese. Finish with a drizzle of olive oil, a good pinch of salt and fresh cracked pepper. Enjoy!