Mini-Mozzarella Caprese Salad with Grilled Peppers
A lovely Italian-inspired salad. Simplicity and fresh whole products, that's what makes the Italian cuisine so good.
Servings: 2
Calories: 311kcal
Ingredients
- 1 bell pepper (capsicum, any color)
- 4 oz (mini) mozzarella cheese
- 2 cups (mixed color) cherry tomatoes halved
- sea salt
- black pepper
- extra-virgin olive oil
- 1/2 cup fresh basil leaves or more to taste
- 3 cups arugula
- 2 tablespoons pine nuts roasted
Instructions
Optional: grill bell pepper for more flavor
- If you are short in time, skip grilling step and cut bell pepper in very fine cubes instead.
- Place the bell pepper directly onto a naked gas flame or under a very hot grill and let it blacken and blister. Turn often.
- When blackened, transfer to a bowl and cover with cling or aluminum foil. Let set/steam for 10 minutes. Remove foil and allow pepper to cool.
- When cool enough to handle, rub off the skin and brush the seeds from the inside. Cut into smaller pieces.
For the salad:
- Combine cherry tomatoes, (mini) mozzarella and roasted pepper. drizzle with olive oil and season with salt and black pepper.
- Add arugula on the bottom of a salad bowl, top with tomato mixture and garnish with basil leaves (tear up basil leaves just before serving to avoid them getting purple-ish/black)