Roasted pepper and tomato salad with mozzarella and basil dressing

Serves: 2

Prep Time: 1 hr


2 red peppers, quartered

3 plum tomatoes, halved

Salt and pepper, to taste

Herbs de Provence, to taste

1 ball mozzarella


4-6 basil leaves and stems

4 tbs olive oil

pinch of sugar, (to taste)


This is such a classic flavour combination and when you taste it you’ll see why. Roasting the tomatoes and pepper brings out their sweetness, which balances perfectly with the salty creaminess of the mozzarella and fragrant bitterness of the basil.


  1. Heat oven to 220C. Slice the peppers into quarters, remove the stem and deseed, then lay on a baking tray, drizzle with olive oil and use your hands to move the peppers around to make sure they are evenly coated with the oil.
  2. Slice the tomatoes in half, drizzle with olive oil, salt and pepper, and again use your hands to ensure they are evenly covered with the oil. Next place the tomatoes face up and sprinkle with dried herbs (I used herbs de provence). If your tomatoes are a bit sour then you can sprinkle on a bit of sugar as well to sweeten them.
  3. Pop both the peppers and tomatoes in the oven for about 20 minutes. Remove the peppers once they have charred slightly and the skins have blistered. Then place them into a sealed plastic bag and allow to allow to cool.The tomatoes need about 25 minutes, they should be removed when the edges have begun to char slightly. Some tomatoes may char quicker then others, so you can take some out and then place the rest back in for a little longer. Once they are all done set aside and allow to cool.
  4. Now you can make your dressing. Place the basil leaves into a nutri-bullet or blender, with the olive oil and garlic then season with salt and pepper. Allow this to chill in the fridge for a hour or so, as then the flavours will infuse.
  5. When you are ready to serve assemble the peppers and tomatoes, with torn pieces of mozzarella on top, then drizzle with the basil dressing.

Roasted pepper, tomato and basil 1 Jennifer Medhurst

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