Jamie Oliver

Caprese salad with grilled peppers

With mozzarella and juicy ripe tomatoes

Caprese salad with grilled peppers

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    444
    22%
  • Fat
    35.2g
    50%
  • Saturates
    18.7g
    94%
  • Protein
    24.3g
    54%
  • Carbs
    6.4g
    2%
  • Sugars
    6.0g
    7%

Of an adult's reference intake

Tap For Method

Ingredients

  • 2 red peppers
  • 4 balls good-quality mozzarella cheese
  • 400 g ripe cherry tomatoes , halved
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 1 bunch fresh basil , leaves picked
Tap For Method

Share this Recipe

Copy URL
Tap For Ingredients

Method

  1. My twist on an Italian summer classic.
  2. Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister.
  3. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with cling film.
  4. Leave the peppers to steam for about 10 minutes, then remove the cling film and leave them to cool.
  5. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
  6. Tear the mozzarella balls into chunks and divide between four plates. Then tear the peppers into strips and divide over the plates of mozzarella. Scatter the tomato halves over the top.
  7. Season well with salt and pepper and drizzle with olive oil. Tear the basil leaves up and sprinkle them over the salad before serving.
  8. Tip: Always use fresh basil and the best mozzarella you can find.

Tip

View Comments
Nutrition per serving
  • Calories
    444
    22%
  • Fat
    35.2g
    50%
  • Saturates
    18.7g
    94%
  • Protein
    24.3g
    54%
  • Carbs
    6.4g
    2%
  • Sugars
    6.0g
    7%

Of an adult's reference intake


Jamie's world