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    Cherry Tomato, Roasted Pepper and Mozzarella Salad

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    Cherry Tomato, Roasted Pepper and Mozzarella Salad

    • Preparation time: 35 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 10


    • 1 red pepper, quartered and seeded
    • 1 yellow pepper, quartered and seeded
    • 1kg baby plum tomatoes
    • 100g stoned large green olives
    • 8 spring onions, trimmed and cut into chunks
    • 1 small bunch of basil
    • 1 clove garlic, finely chopped
    • 2 tbsp white wine vinegar
    • 6 tbsp extra virgin olive oil
    • Salt and freshly ground black pepper
    • 2 x 125g mozzarella cheese


    1. Turn on the grill and put the pepper quarters, skin side up, underneath until their skin has blackened. Place in a covered bowl until cool enough to handle. Peel and cut into dice, roughly half the size of the tomatoes.
    2. Meanwhile, wash the tomatoes and remove their stalks. Halve and put in a large bowl. Cut the olives into chunks. Add to the tomatoes with the peppers and spring onions. The salad can be put in a sealed container and chilled at this stage.
    3. To make the dressing, remove some of the larger basil leaves and roll together like a fat cigar. Finely slice, then chop and measure out about a tablespoonful into a small bowl. Add the garlic, vinegar and olive oil. Whisk together and adjust the seasoning. If mixing together now, add to the tomatoes - otherwise transfer to a jam jar. Strip the best of the remaining basil leaves, and put in a plastic bag. Before sealing, waft some air into the bag so it puffs up, to protect the leaves from bruising. Store in the fridge until ready to go.
    4. Shortly before serving, cut the mozzarella into chunks and mix into the salad. Stir in the dressing, then tip into your chosen bowl and stir in the reserved basil leaves.

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