Name: Italian-style tomato and capsicum salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 large red capsicum; 1 large yellow capsicum; 1 large green capsicum; 1 clove garlic, crushed; 1 teaspoon balsamic vinegar; 1 tablespoon extra virgin olive oil, plus 1 tablespoon extra; 220 gram bocconcini, sliced; 400 gram packet baby heirloom tomato mix, halved; 1/3 cup basil leaves, torn

Ingredients

1 large red capsicum

1 large yellow capsicum

1 large green capsicum

1 clove garlic, crushed

1 teaspoon balsamic vinegar

1 tablespoon extra virgin olive oil, plus 1 tablespoon extra

220 gram bocconcini, sliced

400 gram packet baby heirloom tomato mix, halved

1/3 cup basil leaves, torn

Method

1.Line a large baking tray with foil. Cut capsicums lengthwise into quarters. Remove seeds and membrane. Place, skin-side up, on prepared tray. Grill, in batches, for 4-5 minutes or until skin blisters and blackens. Transfer to a heatproof bowl. Cover with plastic food wrap; stand for 5 minutes (this helps lift skin). Peel and slice into long thin strips.

2.Place capsicum, garlic, vinegar and oil in a large bowl; stir to combine. Cover with plastic food wrap; stand at room temperature for 15 minutes to marinate.

3.Arrange bocconcini in a single layer on a serving plate. Top with capsicum, then tomato, then basil. Season. Serve salad drizzled with extra oil.

Serve with char-grilled steak or sausages. No heirloom tomatoes mix? Use a mixture of cherry, roma and grape tomatoes.
Note

Woman's Weekly Food

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Ingredients

Method

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