This is one of my favorite dishes to make this time of year. There are several variations on this salad. I also love that you can serve this over crisp lettuce leaves on its' own or as a side with a main course like grilled chicken breasts.
Ingredients:
4 red peppers
1 container of mozzarella balls
2-3 fresh basil leaves
Pinch of Italian seasonings
Drizzle of olive oil
Directions:
Slice the red peppers so that you can lay them in a baking pan skin side up. Place them in the broiler, roasting the peppers until the skins are bubbling and black. Remove the peppers with tongs place in a glass dish and cover with plastic wrap. Let them cool for about 10-15 minutes before trying to remove skins. Once you remove skins cut peppers in long sliver slices and place in a glass or ceramic dish. Next add mozzarella balls. Chop basil and sprinkle on top along with pinch of Italian seasonings. Finish off with a drizzle of olive oil and lightly toss...ready to serve and devour!
***You can also use yellow peppers for more color and flavor.
Another thing I like to do with this recipe is toss in fresh grape or heirloom tomatoes***
