Roasted Pepper Caprese Salad

 

Roasted Pepper Caprese Salad is my twist to the Italian classic Caprese Salad with added greens, roasted red peppers and lentils. 

I am a big fan of caprese Salad, tomatoes, supple boccaccini, a nice balsamic glaze, a perfect summer salad. I had once seen a Jamie oliver twist, of roasted pepper caprese, so i thought lets twist it further, add a mix of chards and arugula, and also some leftover lentils, and it did turn out great. 

It was Valentines day yesterday, and its too cheesy, but i make something Italian on every valentines day. Coz on my first Valentine’s i made pasta, and got wine, so its like some silly tradition, but i like following it. So it was homemade Gnocchi in some chunky tomato sauce, and a Strawberry and mint Sangria. Why this information, well the Italian fever continued, and hence an Italian Salad. 

My Salads are all very versatile, skip a few elements, and you should still be good. Like i had some cooked lentils, you can totally avoid it. I had red chards and arugula handy, you can use some mixed greens and basil instead. 

Ingredients

  • 1 red pepper
  • 4 balls good-quality boccaccini cheese, cut into quarts
  • 7-8 ripe cherry tomatoes , halved
  • 1 cup mixed greens (red chards & arugula)
  • 2 tbsp puy lentils / masoor dal, cooked

Ingredients

  • 1 tsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp honey
  • sea salt & freshly ground black pepper

Directions

  1. Place the red pepper directly on top of a gas flame let it blacken completely.
  2. You will need to keep turning it in between, when black, keep it under cold water, and remove the skin and the seeds from the inside.  
  3. Cut into thin strips and set aside. 
  4. Cut the boccaccini balls into quarts. Mix the quarts, tomato halves and red pepper strips and mixed greens. 
  5. In a hot non stick pan, add the dressing ingredients, and heat for exactly a minute, and remove from heat. 
  6. Drizzle the salad with dressing and serve, or even better, add the salad ingredients in the pan, and toss to evenly distribute the dressing. 
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