Buffalo Mozzarella with Peperonata and Rosemary Ciabatta Croutons

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Now here’s a yummy salad. 

Also taken from ‘Friends Round the Table’ by Acland Geddes and Pedro da Silva, this was pulled from the Times Eat supplement.

The peperonata takes some time to make so it you think this salad is going to be ready in 20 minutes, it isn’t. I think it took me nearly 45 minutes to make this. That said it was worth it. The peppers were nice and sweet and went really well with the rosemary ciabatta (not in the photo). 

Peperonata is basically julienned peppers, diced tomatoes, red onion, garlic, vinegar, sugar and salt. This one also had capers. 

Once the peperonata is ready you let it cool and serve it on a bed of rocket with some basil and torn mozzarella. The addition of toasted pinenuts and a drizzle of olive oil really finished it off well.

We had a bit of a nightmare with the ciabatta. Not only did Ocado substitute the ciabatta for a rustic artisan stick, turns out that it wasn’t even in the delivery so we had no bread at all ! We stole some stale bread from Freya’s parents while they were away – and revived it in the halogen oven. It kind of worked but it was a bit crunchy.

This was a perfect light meal – and I’ll certainly be making it again.

 

2 thoughts on “Buffalo Mozzarella with Peperonata and Rosemary Ciabatta Croutons

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