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Buffalo Mozzarella and Capsicum Salad
- Serves
4
- Difficulty
Easy
By Neil Perry
Published 2005
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
2 150 ml 5 fl oz
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
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