Roasted Bell Pepper Caprese Salad

I love the combination of olive oil, balsamic vinegar, salt, and pepper.  I love the creamy texture and taste of fresh mozzarella.  I love the bright flavor of basil.  What don’t I like about a Caprese Salad?  Sliced tomatoes leaving their tomato slime all over my plate!  I do enjoy eating diced tomatoes in a pasta dish, or even on a taco as a pico de gallo.  I cannot, however, eat a sliced tomato – there is just too much slime involved.  And – I know when one has been accidentally placed on a sandwich I order and then removed! 

I decided to try a twist on this salad by replacing the tomatoes with roasted bell peppers.  This may not be for everyone, especially those tomato lovers, but I LOVED it!   The sweetness of the bell peppers was an excellent pairing with the fresh Mozzarella and basil. 

This post was originally from May of 2012, in August 2019, I decided to keep the post but update it a bit.  I have changed the recipe slightly and updated the photos.  

Give this twist a try – I’d love to hear what you think!

 
Roasted Bell Pepper Caprese Salad

Category: Salad

Servings: Serves 2

Roasted Bell Pepper Caprese Salad

Ingredients

  • 4 cups torn Romaine lettuce
  • 4 slices (1/4 inch thick) fresh Mozzarella
  • 2 bell peppers
  • 1 slice of prosciutto, cut into thin strips
  • 2 tablespoons chiffonade of basil (about 3-4 leaves) – How to chiffonade? Stack the leaves, roll them tightly (long ways), cut across the leaves creating ribbons of basil!
  • Olive oil
  • Balsamic vinegar
  • Balsamic glaze
  • Salt and Pepper, to taste

Instructions

  1. Start by roasting the bell peppers, this can be done the night before if you are planning ahead.
  2. Preheat oven to 400 degrees.
  3. Place the bell peppers on a piece of foil in the oven and roast, turning with tongs occasionally, for about 30 minutes.
  4. Once they are blackened and the skin is blistered, they are done. Remove them from the oven and place them in a zip top bag for about 15 minutes. This will help “steam” them and the skins will remove more easily.
  5. Gently remove the stems, skins, the seeds, and drain any excess liquid. You’ll want to try to keep the pepper in large pieces.
  6. Store in a air tight container in the refrigerator until ready to use.
  7. Once you are ready to assemble, toss your Romaine in some olive oil and balsamic vinegar, season with salt and pepper to taste.
  8. Place your dressed lettuce on a large plate.
  9. Top with roasted peppers and sliced mozzarella (alternating).
  10. Drizzle the peppers and mozzarella with a little bit more olive oil as well as some balsamic glaze.
  11. Top with the chiffonade of basil and strips of prosciutto.
  12. Finish off the mozzarella and peppers with a few grinds from your pepper mill.
  13. Serve immediately between two plates.
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