Salad > Italian Salads > Caprese Salad

Caprese Salad with Roasted Peppers Recipe

Ingredients with Measurements:
- 2 large red bell peppers
- 2 large yellow bell peppers
- 1 lb fresh mozzarella cheese, sliced
- 4 large ripe tomatoes, sliced
- 1/2 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Cut the bell peppers into quarters, remove the seeds and stems, and place them on a baking sheet lined with aluminum foil.

3. Roast the peppers in the preheated oven for 20-25 minutes, or until the skin is charred and blistered.

4. Remove the peppers from the oven and let them cool for 10 minutes. Then, peel off the skin and slice the peppers into thin strips.

5. Arrange the sliced mozzarella cheese and tomatoes on a large platter.

6. Add the roasted pepper strips on top of the cheese and tomatoes.

7. Sprinkle the fresh basil leaves over the top of the salad.

8. In a mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

9. Drizzle the dressing over the salad.

10. Serve the Caprese Salad with Roasted Peppers immediately.

- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 325
- Fat: 25g
- Carbohydrates: 12g
- Protein: 16g
- Fiber: 3g
- Sugar: 8g

Substitutions for ingredients:
- You can use any color of bell pepper for this recipe.
- You can substitute fresh mozzarella cheese with feta cheese or goat cheese.
- You can use cherry tomatoes instead of sliced tomatoes.

- Add sliced red onions or black olives to the salad.
- Use a different type of vinegar, such as red wine vinegar or apple cider vinegar.
- Add some chopped garlic to the dressing for extra flavor.

Tips and tricks:
- Make sure to remove all the seeds and stems from the bell peppers before roasting them.
- Use fresh, ripe tomatoes for the best flavor.
- Let the roasted peppers cool before peeling off the skin to avoid burning your fingers.
- Use a good quality olive oil for the dressing.

Storage instructions:
- Store any leftover Caprese Salad with Roasted Peppers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Arrange the salad on a large platter and garnish with extra basil leaves.

- Garnish with extra basil leaves or a sprinkle of chopped parsley.

- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve this salad with some crusty bread or a side of pasta.

Troubleshooting advice:
- If the roasted peppers are not charred enough, you can broil them for a few minutes to get a more charred appearance.

Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them in the recipe.
- Store any leftovers in the refrigerator and discard after 2 days.

Food history:
- The Caprese Salad is a traditional Italian salad that originated on the island of Capri.

Flavor profiles:
- This salad is fresh, tangy, and slightly sweet.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.

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Region: Italian

Taste: Fresh, Tangy, Savory, Bright, Herbaceous