Thursday, March 1, 2012

Roasted Pepper and Tomato Salad

Perfect Pairing:  Fresh mozzarella pearls
IMG_0157-1

Recently I wanted to make a salad for a get together that was different than your typical green salad.  I settled on a base of roasted peppers, tomatoes, and mozzarella cheese.  It turned out great!  It was fresh and light but still very satisfying.
I know you can buy jarred peppers that are already roasted and peeled but I think they have a bitter taste so I like to roast my own.  I rest the peppers on a cookie sheet lined with foil and place the cookie sheet under the broiler.  Be sure to watch them closely!  I turn the peppers until all sides are blackened.  Remove the peppers from the oven and place in a bowl.  Cover the bowl with a plate so that the peppers can steam.  Once they have cooled you can easily peel off the blackened skin and remove the stem and seeds.
The Perfect Pairing for this salad is fresh mozzarella pearls.  The fresh mozzarella pearls are great because they are the perfect size for the salad.  You can definitely use regular fresh mozzarella and cut it to size, but why not go the easy route?

Roasted Pepper and Tomato Salad
Lindsay at Perfecting the Pairing

Ingredients:
Salad:
·         3 roasted bell peppers (2 red, 1 yellow)*
·         2 pints of grape tomatoes, halved
·         1 shallot, thinly sliced
·         2 Tb chopped chives
·         1 Tb chopped rosemary
·         ¼ cup basil, thinly sliced
·         4 oz fresh mozzarella (pearls or sliced into bite-sized pieces)
Dressing:
·         2 Tb olive oil
·         1 Tb balsamic vinegar
·         Dash of garlic powder
·         1 tsp honey
·         ¼ tsp salt
·         Dash of dried oregano
·         Dash of cayenne pepper
Directions:
Slice the roasted peppers into bite-sized pieces.  In a large bowl combine the peppers, tomatoes, shallot, herbs, and mozzarella cheese.
In a small bowl combine the dressing ingredients and whisk to combine.  Taste for seasoning and adjust to your tastes. 
Carefully stir the dressing into the salad, serve immediately.
*Rest the peppers on a cookie sheet lined with foil and place the cookie sheet under the broiler.  Be sure to watch them closely!  Turn the peppers until all sides are blackened.  Remove the peppers from the oven and place in a bowl.  Cover the bowl with a plate so that the peppers can steam.  Once they have cooled you can easily peel off the blackened skin and remove the stem and seeds.

8 comments:

  1. I wish for the great of success in all of our destiny endeavors

    ReplyDelete
  2. I’m trampled by your contents carry on the wonderful work.
    go to this site

    ReplyDelete
  3. They invested the time to learn about us and what we want you could try this out, which shows in the final product

    ReplyDelete
  4. I have learned lot of things from it regarding blogging. thanks.

    ReplyDelete
  5. Really very informative and creative. This sharing concept is a good way to enhance the knowledge.

    ReplyDelete
  6. Thanks for ones marvelous posting! I certainly enjoyed reading it, you may be a great author. I will be sure to bookmark your blog and definitely will come back sometime soon. for more information click here

    ReplyDelete
  7. Amazing, Your blogs are really good and informative. Recently I wanted to make a salad for a get together that was different than your typical green salad. I settled on a base of roasted peppers, tomatoes, and mozzarella cheese. It turned out great! It was fresh and light but still very satisfying trucking accident attorney. I got a lots of useful information in your blogs. It is very great and useful to all. Keeps sharing more useful blogs...

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...