ROASTED PEPPER AND MOZZARELLA SALAD

ROASTED PEPPER AND MOZZARELLA SALAD

Want a super easy and SO tasty salad to go with your next grilled supper?  The cool thing is that it can be made with all fresh ingredients: peppers, parsley, garlic.  Or for us folks on boats who don’t always have access to the fresh things, you can use bottled roasted peppers and Gourmet Garden parsley and garlic.  Garlic is very easy to store onboard but I always provision tubes of the Gourmet Garden for back-up.  My faves are parsley, garlic, basil and lemon grass.

Now, on to this super delicious salad…

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ROASTED PEPPER AND MOZZARELLA SALAD

what you will need for 2 large side servings

1 package of small peppers

2 cloves garlic, smashed and minced

1/2 cup minced fresh parsley

1/4 cup olive oil + a little more to drizzle for roasting

2 tbsp white wine vinegar

sea salt and pepper to taste

1 ball of fresh Buffalo mozzarella

crusty bread for serving (optional)

putting it all together

Remove stems and seeds from the peppers and drizzle with a small amount of olive oil.

On heated grill or in 450 ° oven roast the peppers until skin blisters and becomes slightly charred. About 15 minutes. Turn part way through.

Whisk together the remaining olive oil, vinegar, garlic and parsley in a large bowl.

Add roasted peppers and toss to coat well.

When ready to serve, move peppers to serving plate.

Dot with torn pieces of mozzarella (Please don’t slice or cut. That’s just not cool)

Spoon some of the marinade over all, sprinkle with sea salt and freshly ground pepper and serve with crusty bread.

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A meal in itself!

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ROASTED PEPPER AND MOZZARELLA SALAD
 
Author:
Serves: 2 servings
Ingredients
  • 1 package of small peppers
  • 2 cloves garlic, smashed and minced
  • ½ cup minced fresh parsley
  • ¼ cup olive oil + a little more to drizzle for roasting
  • 2 tbsp white wine vinegar
  • sea salt and pepper to taste
  • 1 ball of fresh Buffalo mozzarella
  • crusty bread for serving (optional)
Instructions
  1. Remove stems and seeds from the peppers and drizzle with a small amount of olive oil.
  2. On heated grill or in 450 ° oven roast the peppers until skin blisters and becomes slightly charred. About 15 minutes. Turn part way through.
  3. Whisk together the remaining olive oil, vinegar, garlic and parsley in a large bowl.
  4. Add roasted peppers and toss to coat well.
  5. When ready to serve, move peppers to serving plate.
  6. Dot with torn pieces of mozzarella (Please don't slice or cut. That's just not cool)
  7. Spoon some of the marinade over all, sprinkle with sea salt and freshly ground pepper and serve with crusty bread.

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