Buffalo Mozzarella and Capsicum Salad

Name: Buffalo Mozzarella and Capsicum Salad
Yield: Serves 4
Cuisine: Italy
Ingredients: 150 ml (5 fl oz) extra virgin olive oil; 2 large red capsicums (peppers); 60 g (2¼ oz/½ bunch) basil; sea salt and freshly ground pepper; 6 small fresh buffalo mozzarella balls; 60 ml (2 fl oz/¼ cup) red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

If you live in Europe or the USA you have long been able to get fresh buffalo milk mozzarella from Italy. Thank goodness it is now available in Australia. As this salad is very simple, it relies on the quality of the cheese and dressing. This is a variation of the classic Caprese salad.

Ingredients

2 large red capsicums (peppers)
150 ml (5 fl oz) extra virgin olive oil

Europe
Italy
Vegetarian
Mediterranean
Gluten-free
Spicy

Method

To prepare the capsicums, rub the skins well with some of the extra virgin olive oil and put on a hot barbecue. Keep turning the capsicums as they cook until they are well blackened on all sides. Put the capsicums in a bowl and cover with plastic wrap. Leave them to steam for about 30 minutes, then peel, deseed and slice into thin strips. Dress the capsicums with the remaining