Cherry Tomato, Red Pepper and Mozzarella Salad has lots of vibrant flavor and is a fantastic side for grilled meats, sourdough or other vegetables!
For this salad you’ll need:
Ghee – you can also make it yourself using this recipe
Cherry tomatoes
Celtic sea salt
Garlic
Thyme
Lemon
Paprika
Roasted bell peppers
Basil
Bocconcini
The tomatoes are cooked on a skillet in the ghee until they are bursting and just turning golden brown on the skins. Cooking the tomatoes heightens the flavors of the salad.
For the roasted bell peppers, you can use jarred or you can make them yourself.
Here are step-by-step instructions on how to make roasted bell peppers:
- Cut bell pepper in half and remove seeds. Place cut-side down on a baking sheet.
- Place under the broiler, and cook until the skin starts to blister, about 3-5 minutes.
- Remove from oven and immediately place bell pepper in a bowl and cover tightly with an airtight lid or plastic wrap.
- After 10 minutes, remove the plastic wrap or lid. When pepper is cool enough to handle, peel skin off.
- Store bell pepper in an airtight container in the refrigerator.
That’s it! For a photo tutorial, tap here.
If you can’t find bocconcini, then you can use fresh mozzarella and then cut it into bite-size pieces.
I hope you enjoy this recipe as much as we do!
Cherry Tomato, Red Pepper and Mozzarella Salad
- Prep Time: 10
- Cook Time: 15
- Total Time: 60
- Yield: Serves 4
- Category: salad
- Diet: Gluten Free
2 teaspoons ghee
1 pound cherry tomatoes (about 1 1/2 pints)
1/2 teaspoon grey Celtic sea salt
2 cloves garlic
1/2 teaspoon grey Celtic sea salt
2 teaspoons fresh thyme
2 teaspoons lemon juice
1/2 teaspoon paprika
1 cup roasted bell pepper, cut into thin strips
1/2 cup basil leaves, sliced thin
8 ounces fresh bocconcini, cut into bite-size pieces.
Instructions
Heat a 12” skillet over medium heat for 2 minutes. Add the ghee and swirl to coat. Add the tomatoes to the skillet along with 1/2 teaspoon salt. Cook until tomatoes are turning golden brown on 1 side – about 5 minutes. Stir and continue to cook for 2 more minutes. Some of the tomatoes will begin to burst.
Mince the garlic with 1/4 teaspoon of sea salt to form a smooth paste. Transfer to a large bowl and add the olive oil, vinegar, anchovies, thyme, lemon juice, pepper flakes, paprika and 1/2 teaspoon salt. Whisk to combine. Add the roasted bell pepper and charred tomatoes. Stir to combine and let sit for about 30 minutes to allow the flavors to meld.
Add the basil and bocconcini and toss to combine. Serve at room temperature.
