Late Summer Mozzarella Peperonata Salad
Presented by Chef|Activist Tim Groody
Serves 4
Peperonata
3 mixed bell peppers red, yellow, orange or purple
1 hot chili diced fine (heat to your liking)
½ diced red onion
1 tsp chopped garlic
½ cup cherry tomatoes cut in ½
3 T olive oil
1 T red wine vinegar
sea salt and pepper to taste
1 tsp chopped oregano or marjoram
Roast the peppers over a hot flame until charred. Place in a sealed container for 10 minutes. This should allow the skin to separate from the meat of the pepper. Peel the peppers and remove the seeds. Rinse under water briefly if needed. Cut peppers in 1' x 1/8' strips. In a skillet over medium heat warm oil. Add onion and lightly season with salt and pepper, cook 5 minutes. Add garlic then chili and peppers. Cook until soft. Add the tomatoes and cook for 3 minutes to soften. Season with herb, salt and pepper. Set aside to cool.
Assemble
8 oz mozzarella sliced
extra virgin olive oil to drizzle
Divide mozzarella onto 4 plates or arrange on a platter. Sprinkle with sea salt. Spoon the room temperature peperonata over the top. Drizzle with olive oil. Garnish with fresh oregano or marjoram. Serve and Enjoy!!!!!
