Roasted Bell Pepper Caprese Salad

As with any simple dish with a few ingredients, it is the quality of those ingredients that is crucial to it’s success. Do not be tempted to use jarred bell peppers, as they will lack the flavor and texture that is so unique to home roasted peppers. Once you are comfortable with the straightforward and easy process of roasting your own peppers, you’ll be hard pressed to go back to the jar. Make this into more of an antipasti plate by adding olives, prosciutto, or marinated anchovies, if you like.

Roasted Bell Pepper Caprese Salad

Prep Time 15 minutes
Cook Time 10 minutes
As with any simple dish with a few ingredients, it is the quality of those ingredients that is crucial to it's success. Do not be tempted to use jarred bell peppers, as they will lack the flavor and texture that is so unique to home roasted peppers. Once you are comfortable with the straightforward and easy process of roasting your own peppers, you'll be hard pressed to go back to the jar. Make this into more of an antipasti plate by adding olives, prosciutto, or marinated anchovies, if you like.
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Course Salad
Servings 4

Ingredients
 

  • 3-4 red, orange or yellow bell peppers
  • 4 ounces fresh mozzarella or burrata cheese
  • a handful of basil leaves
  • freshly cracked black pepper
  • 2 tablespoons good quality extra virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • teaspoon garlic powder
  • teaspoon lemon zest

Instructions
 

  • Set your oven to broil and position the rack 10-12 inches away. Line a baking sheet with a sheet of aluminum foil.
  • Cut each bell pepper along the ribs and remove the stem and seeds, cutting out any white ribs from the inside. Place skin side up on the baking sheet and place under the broiler. Within 5-10 minutes, they should be blackened (you may need to turn the baking sheet half way through so they char evenly).
  • When the peppers are all evenly charred, remove the baking sheet from the oven and carefully wrap the foil around the peppers, sealing the edges so that the peppers steam in the foil pocket. Let sit until cool enough to handle.
  • Remove the skin from the peppers and discard. Cut the mozzarella in slices or tear into pieces and layer the bell pepper and cheese on a serving plate. Scatter the basil leaves around the top and crack some freshly ground black pepper over the dish.
  • In a small bowl, combine the oil, oregano, salt, garlic powder and lemon zest. Drizzle the oil mixture over the salad and serve.
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