Cherry Tomatoes, Roasted Pepper & Mozzarella Salad

By charlotteh371

Serves 10

Ingredients

• 1 Red Pepper quartered and seeded
• 1 yellow pepper quartered and seeded
• 2 lbs baby plum tomatoes
• 3 1/2 ounces of stoned large green olives
• 8 green onions, trimmed and cut into chunks
• 1 small bunch of basil
• 1 clove garlic, finely chopped
• 2 tbsp white wine vinegar
• 6 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 8 1/2 ounces of mozzarella cheese

Preparation

Step 1

turn on the broiler and put the pepper quarters, skin side up, underneath until their skin has blackened. Place in a covered bowl until cool enough to handle. Peel and cut into dice, roughly half the size of the tomatoes.

Meanwhile wash the tomatoes and remove their stalkes. Halve and put in a large bowl. Cut the olives into chunks. Add to the tomatoes with the peppers and green onions. The salad can be put in a sealed container and chilled at this stage.

To make the dressing, remove some of the larger basil leaves and roll together like a fat cigar. Finely slice, then chop and measure out about a tablespoon into a small bowl. Add the garlic, vinegar and olive oil. Whisk together and adjust the seasoning. If mixing together now, add to the tomatoes, otherwise transfer to a jelly jar. Strip the best of the remaining basil leaves and put it in a plastic bag. Before sealing, waft some air into the bag so it puffs up, to protect the leaves from bruising. Store in the fridge until ready to go.
shortly before serving, cut the mozzerella into chunks and mix into the salad. Stir in the dressing, then tip into your chosen bowl and stir in the reserved basil leaves.