THIS IS A TERRIFIC SALAD with any number of serving possibilities. You can make it a meal with the addition of crusty French bread and sliced tomatoes. Or you can serve it as a topping for warm pasta or as a dressing for a cold pasta salad. It also makes a fine addition to an antipasto platter. And if you use pitted olives, you can serve it as a sandwich filling for pita pockets.
SERVES: 4 TO 6
INGREDIENTS:
- 2 medium-size green bell peppers
- 2 medium-size red bell peppers
- 2 medium-size yellow bell peppers
- 8 ounces fresh mozzarella cheese, cubed
- ½ cup brine-cured black olives, such as Kalamata
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh basil leaves
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the broiler. Lightly oil a rimmed baking sheet.
- Place the bell peppers on the baking sheet with space between them. Broil 4 inches from the heat for 10 to 20 minutes, until charred all over, turning several times.
- Place the peppers in a covered bowl, plastic bag, or paper bag. Seal and let steam for about 10 minutes to loosen the skins.
- Cut slits in the peppers and drain briefly into a large bowl to catch any juices. Discard the seeds and skins. Cut the peppers into matchsticks and add to the bowl with the pepper juices. Add the mozzarella, olives, oil, vinegar, and basil. Toss to combine. Season with salt and pepper to taste.
- Let stand for at least 30 minutes to allow the flavors to blend.
- Serve at room temperature.
