Servings: 4
Calories: 454kcal
Equipment
- heatproof glass bowl or jug to rest the roasted capsicums/peppers
- oven tray
- large round platter
Ingredients
- 800 g large ripe tomatoes assorted colours if possible - heirloom varieties
- 225 g cherry tomatoes assorted colours if possible (heirloom varieties), baby Roma and cherry tomatoes
- 2 medium capsicums/bell peppers 1 red, 1 yellow if possible (see note 1)
- 400 g fresh mozzarella I use 2 large round balls at 200g each (see note 2)
- 1.5 tbsp salted capers rinsed and drained (or gently patted dry) - you can substitute salted capers with a handful of caper berries
- 15 pitted black olives halved or quartered
- 2 tbsp olive oil extra virgin
- 2 tsp sticky fig syrup or similar (sticky balsamic syrup) use 1-2 tsp according to taste and depending how sweet the tomatoes are
- 1 c fresh basil leaves a good handful of picked leaves
- salt to season capsicum/peppers and tomatoes
Instructions
To Roast the Capsicum/Peppers:
- Preheat the oven to 200°C (400°F). Line an oven tray with baking paper. Wash the capsicums/peppers and cut in half lengthways. Remove the core and seeds. Rub with a little oil and place skin side up on the oven tray. Roast in the oven for 25-35 minutes or until the skin is blackened and blistered. Alternatively they can be grilled on a bbq plate or over an open gas flame if that is how you prefer to do it.Remove them from the oven and using tongs, place them into a heatproof bowl and cover tightly with cling film. Set aside for 15 minutes to cool.Once cooled, peel off the skin (this should come away easily) and discard. Slice the flesh into thick slices (just under 1cm) and place them in a bowl. Drizzle over a tablespoon of the extra-virgin olive oil and season with salt. Set aside on the bench or if not using them that day, refrigerate them until required (see note 1).
To Assemble the Salad:
- Slice the large tomatoes into thick 1cm slices discarding the ends. Cut the cherry tomatoes and baby Roma tomatoes in half.Cut the mozzarella balls into 1/2cm slices (or tear roughly into pieces).
- To assemble the salad, place the large tomato slices onto a large platter in one or two layers depending on how large your platter is. Place 1/2 of the roasted capsicum/pepper slices around the platter (no need to drain them as their oil forms some of the dressing). Arrange mozzarella slices on top and scatter over the cherry and baby tomato quarters. Season lightly with salt. Arrange more of the roasted capsicum/pepper slices over the top (you may not need them all). Scatter over the olives and capers. Drizzle with the remaining extra-virgin olive oil and the sticky fig syrup (if using). Garnish with the basil leaves. Ideally serve within 30 minutes of plating.Serves 4-6 as a starter or side salad (see note 3).
- Another way to assemble this salad is to arrange all the tomatoes and roasted capsicum slices around the outside of the platter and place the mozzarella slices in a circle in the middle. Scatter over the capers and olives etc.
Notes
Note 1: The capsicum/peppers can be prepared in advance up to 2 days ahead. Keep refrigerated and bring to room temperature before using.
Note 2: Use fresh mozzarella - the round white ones. Do not use the firmer yellow (processed) ones for this salad.
Note 3: Serves 4-6. Nutritional values are based on 4 servings. If serving as an antipasto or starter with bread, the salad can also be draped with thinly sliced prosciutto (or serve the prosciutto on the side).
Nutrition
Calories: 454kcal | Carbohydrates: 18g | Protein: 25g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 969mg | Potassium: 816mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4855IU | Vitamin C: 117mg | Calcium: 554mg | Iron: 2mg
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