5 Ingredients or Fewer

Roasted Pepper and Heirloom Tomato Caprese

August 21, 2018
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Photo by What We Eat Gals
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

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

What You'll Need
  • 1 pound Mixed peppers (I used cherry peppers, anaheim and sweet baby bell peppers)
  • 2 Medium heirloom tomatoes, cut in 1 inch slices
  • 1 cup Heirloom cherry tomatoes, halved
  • 1 Ball smoked mozzerella, torn
  • 1/2 cup Basil, torn
  • 1 bunch Chives, minced
  • Drizzle of extra virgin olive oil
  • Zest of 1 lemon
  • Salt and pepper, to taste
  1. 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.
  2. 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!

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