by loubaby
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8 Peppers, Red, Yellor or Orange Ask a question about this ingredient
3/4 pounds Fresh Buffalo Mozzarella, sliced Ask a question about this ingredient
3/4 cups fresh basil leaves, torn Ask a question about this ingredient
1/2 vidalia onion, julienne Ask a question about this ingredient
12 anchovy fillets, drained, cut thin strips Ask a question about this ingredient
2 tablespoons capers, drained Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 tablespoon Balsamic Vinegar Ask a question about this ingredient
1 tablespoon fresh, crushed garlic Ask a question about this ingredient
2 teaspoons sherry vinegar Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
Place whole peppers on hot grill or under broiler and char until blackened all over completely. Remove to brown paper bag;close bag and let stand in sink about 20 minutes. Remove stem and seeds and most of black charred skin. Slice peppers and place in bowl.
Ask a question about this stepAdd cheese, basil, onions, anchovy and capers to bowl with peppers and toss to mix lightly.
Ask a question about this stepMake dressing by whisking oil, vinegars, garlic, salt and pepper; taste and season as desired. Pour over vegetable cheese mixture and mix. Let stand at least 20 minutes to blend flavors at room temperature. Serve with bread.
Ask a question about this stepSalad can be refrigerated 24 hours. Bring to room temperature before serving.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
