Grilled Bell Pepper Caprese
This summer, jazz up your usual Caprese salad by replacing the tomatoes with colorful grilled bell peppers. The peppers’ natural sweetness pairs wonderfully with fresh mozzarella, and the smoky char from the grill gives the salad a richer, more complex flavor. The secret to great grilled peppers is all in the peeling. Unless you’re making kebabs, grilled peppers (large or small, mild or spicy) taste better without their skins. Char them on all sides, and then place the hot cooked peppers in a heavy-duty ziplock plastic bag for 10 minutes. The trapped steam will loosen the skins so they can be easily peeled away from the flesh and discarded. Most Caprese salads are dressed with a simple vinaigrette of vinegar and olive oil, but this one gets a drizzle of lime juice and olive oil. And of course, plenty of fresh basil leaves sprinkled on top. Serve Grilled Bell Pepper Caprese alongside some crusty bread and whatever protein you’ve got cooking on the grill for an elegant yet effortless summertime meal.