Mozzarella and Chili Salad

Save Recipe
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
Share This Recipe

Ingredients

3 large chilies

6 balls buffalo mozzarella

Olive oil

Handful basil leaves

1 lemon

Salt and pepper

Directions

  1. Roast chilies on gas flame or in oven until skins are black. Place in bowl and cover with plastic wrap for about 5 minutes. Rip up mozzarella balls into quarters and place on large plate. Once the chilies have cooled down enough to handle, peel off blackened skins. Remove seeds and thinly slice. Sprinkle chilies and handful of ripped up basil leaves over mozzarella. Drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper.
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS
Charred Eggplant and Tomato Caprese Salad
PREMIUM
16m Easy 97%
CLASS
Coconut Mango Salad with Shrimp
PREMIUM
22m Easy 99%
CLASS

Christy Vega

Mexican Chili

23m Easy 95%
CLASS
Amanda Freitag

Turkey Chili

32m Easy 99%
CLASS