-
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
Continue After Advertisement
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.