I made this salad (it is a salad, after all) a few weeks ago, but these days I saw bell peppers in the market, and peppers, thicker or thinner, are everywhere. So if you have time and if you’re in the right mood, you can try to make yourself what you see here.
I roasted the bell peppers on the grill. You can just as well roast them on the stove. If you have a cooker hood. A good one.
I sprinkled a bit of salt over them, I let them rest for 10 minutes under a kitchen towel to prevent burning my fingers.
I peeled them.
I put mozzarella balls in a jar. I sprinkled hot pepper flakes over the cheese.
I also added a few garlic cloves in the jar.
I stuffed in there the bell peppers and a rosemary branch supported the flavor…
I poured olive oil over the bell peppers and put the lid on.
After three days in the fridge, this salad’s just right. It’s good next to meat or on toast or next to boiled vegetables. It will spoil in a week, so instead of pushing it, you can fill another jar. Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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