Buffalo mozzarella, capsicum and onion salad. Photo: William Meppem
- 8 small pickling onions
- ½ cup extra virgin olive oil, plus extra
- 2 large red capsicums
- 2 tbsp balsamic vinegar
- sea salt and freshly ground pepper
- 4 small balls fresh buffalo mozzarella
- ½ bunch basil
Place the onions in a pan that will hold them in 1 layer, skin on, and pour enough oil in the pan to come halfway up the onions.
Turn up the heat and fry the onions gently until they're very tender. Carefully peel the onions.
Rub the capsicums with olive oil and place on a hot barbecue.
Cook the capsicums, turning them regularly, until they are well blackened on all sides.
Place the capsicums in a bowl, cover with plastic wrap, and leave them to steam for about 30 minutes.
Peel them, remove the seeds and slice into thin strips.
Dress the capsicum with the remaining olive oil, balsamic vinegar, salt and pepper.
Cut each mozzarella ball into thick slices and arrange on a large serving platter or divide among 4 plates.
Top the cheese with the dressed capsicum and onions, and roughly torn basil leaves.
Drizzle with extra olive oil and add another grind of pepper.
- Main Ingredients - Cheese, Onion/Leek
- Cuisine - Italian
- Course - Starter/Entree, Side Dish, Light lunch