- 8 baby red peppers
- 4 T extra virgin olive oil
- 3 garlic cloves, thinly sliced
- sea salt and freshly ground black pepper
- 150 g cherry tomatoes
- 4 plum tomatoes
- 1 T red wine vinegar
- 2 x 250 g buffalo mozzarella balls
- basil leaves, for serving
- edible flowers, to garnish
Preheat the oven to 200°C. Halve the peppers and remove the seeds.
Drizzle with 2 T olive oil, scatter over the garlic and season. Roast for 30 to 40 minutes.
Toss the cherry tomatoes in 1 T olive oil, season and add to the peppers for the last 10 to 15 minutes of roasting time.
Halve the plum tomatoes, squeeze out the seeds and juice, then halve again. Plate, with the roast peppers and cherry tomatoes.
Whisk the remaining olive oil and red wine vinegar.
Drizzle over the salad.
Top with the mozzarella, basil leaves and edible flowers.
This recipe was created by TASTE reader Monique Labat for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.