Red Pepper and Mozzarella Salad
4 servings
30 minutes
The salad of red pepper and mozzarella is a vibrant combination of freshness and rich flavor that perfectly fits into the traditions of Russian cuisine. Similar to a summer breeze, it delights with sweet roasted peppers, juicy tomatoes, and tender mozzarella. Basil adds a spicy note, while wine vinegar and olive oil highlight the natural harmony of flavors. This salad is not only aesthetically pleasing but also versatile—it can be served as a light appetizer, an accompaniment to a main dish, or as a standalone treat for a cozy family evening. Its simplicity in preparation makes it accessible even for novice cooks. The aromas of roasted peppers and fresh tomatoes awaken the appetite, while the creaminess of the cheese completes the gastronomic symphony, creating an ideal dish for lovers of fresh and natural ingredients.
1
Place cherry tomatoes in a deep baking dish, toss with 2 tablespoons of olive oil, season with salt and pepper, and bake in a preheated oven at 150 degrees for 15 minutes.
- Yellow cherry tomatoes: 150 g
- Olive oil: 6 tablespoons
- Ground black pepper: to taste
2
Fry the pepper in a pan, place it in a plastic bag for 5 minutes, then peel off the skin and seeds, and chop it coarsely.
- Red sweet pepper: 2 pieces
3
Cut large tomatoes into wedges, remove the flesh and seeds. Slice the mozzarella into rounds.
- Tomatoes: 2 pieces
- Mozzarella cheese: 2 pieces
4
Mix olive oil, wine vinegar, a pinch of salt and pepper, add half of the basil leaves and mix again.
- Olive oil: 6 tablespoons
- Wine vinegar: 4 teaspoons
- Basil: 1 bunch
- Ground black pepper: to taste
5
Place bell pepper, tomatoes, mozzarella, cherry tomatoes on a plate, drizzle with dressing, and sprinkle with remaining basil leaves.
- Red sweet pepper: 2 pieces
- Tomatoes: 2 pieces
- Mozzarella cheese: 2 pieces
- Yellow cherry tomatoes: 150 g
- Olive oil: 6 tablespoons
- Basil: 1 bunch