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Mozzarella and roasted red pepper salad

Recipe by:Biba Caggiano
Biba Restaurant, Sacramento


  • 4 large red bell peppers, roasted as instructed below
  • 1 pound whole-milk mozzarella
  • Salt to taste
  • 2 anchovy filets, chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh flat-leaf Italian parsley, or regular parsley
  • 1/4 cup extra virgin olive oil


Roast the peppers and cut into 2-inch slices. Cut the mozzarella into 1/4-inch slices and arrange, alternating with the peppers, on individual serving dishes. Season lightly with salt.

In a small bowl, combine the anchovies, garlic and parsley with the olive oil and dribble the dressing over the peppers and the mozzarella. Serve at room temperature and enjoy.

Serves 4.

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