Italian Mozzarella Salad with Roasted Peppers & Olives

Ingredients

• 250 gcherry tomatoes
• 1 ballbuffalo mozzarella — approx. 125 g
• 75 grocket
• 1 pcred bell pepper
• 60 ggreen olives — pitted
• 25 gpine nuts
• 10 gfresh basil leaves
• 2 tbspextra virgin olive oil
• 1 tbspbalsamic vinegar
• 1 tsphoney
• 1 tsplemon juice
• ½ tspdried oregano
• black pepper — to taste
• salt — pinch

Method

1. 1

   Heat a dry frying pan and toast the pine nuts for 2–3 minutes until golden brown. Remove them immediately from the pan.

2. 2

   Cut the bell pepper into wide strips. Cook these in the same dry pan for 5–6 minutes over a medium to high heat until softened and with roasted spots. Let cool briefly and cut into smaller pieces.

3. 3

   Halve the cherry tomatoes. Drain the mozzarella well and tear it into coarse pieces.

4. 4

   Mix the olive oil, balsamic vinegar, honey, lemon juice, and oregano to form a dressing. Season with black pepper and a pinch of salt.

5. 5

   Spread the rocket over a large bowl. Loosely arrange the tomatoes, roasted bell pepper, green olives, and mozzarella on top.

6. 6

   Spoon the dressing over the salad just before serving.

7. 7

   Scatter the toasted pine nuts and fresh basil over the salad.