Wednesday, September 14, 2011

They're guaranteed to raise a smile

As summer comes to an end, and I'm back from vacation and back to cooking, I'm determined to make the most of the last of the summer produce. From tomatoes and plums, to nectarines and zucchini, in my kitchen, it's all about fruits and vegetables.

Sweet bell peppers are especially hot right now. That's why I flipped when I saw this recipe for a sweet pepper caprese salad in this month's Cooking Light. Lightly roasting the peppers brings out the juicy sweetness usually served up by tomatoes. The cool, creamy mozzarella and spicy basil keep classic dish fresh and delicious. Served with a drizzle of olive oil and balsamic, and a few pinches of salt and pepper, this salad is quick, easy, and totally tasty.

Sweet Pepper Caprese Salad (inspired by Cooking Light)
  • 8 baby sweet peppers
  • 1 cup baby heirloom tomatoes
  • 2 teaspoons extra virgin olive oil, divided
  • 1 teaspoon balsamic vinegar, divided
  • 4 cloves roasted garlic, mashed, divided
  • 3 oz fresh baby mozzarella balls, divided
  • 1 tablespoon fresh basil, chiffonade, divided
  • 1 large pinch crushed red pepper, divided
  • 1 large pinch black pepper, divided
  • 1/2 teaspoon pinch kosher salt, divided


Preheat broiler to high. Arrange baby sweet peppers in a single layer on a foil-lined baking sheet. Broil peppers 4 minutes on each side. or until slightly blackened and tender. Cool.

Slice baby tomatoes in half, divide, and arrange on two salad plates. Remove stems from peppers, divide, and add to each plate. Drizzle each plate with 1 teaspoon on olive oil and 1/2 teaspoon balsamic vinegar. Add 2 smashed garlic cloves and 4-5 baby mozzarella balls to each plate.

Sprinkle each dish with basil, crushed red pepper, black pepper, and salt.


  1. This is such a great twist on caprese salads! I'll have to do this if we keep getting peppers in our CSA.

  2. This is my kind of salad! I love all the components.