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.

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)