Roasted Pepper and Tomato Salad with Meat and Cheese

Step 1

Preheat the broiler to high. Place the 2 whole red bell peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 10-12 minutes.

Step 2

Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off the skins, remove stems and seeds, and slice the peppers into strips.

Step 3

In a large bowl, combine the sliced peppers, 2 cups cherry tomatoes (halved if large), 3 tbsp olive oil, 1 tbsp balsamic vinegar, 0.5 tsp salt, and 0.25 tsp black pepper. Toss gently to coat.

Step 4

Arrange the salad on a serving platter. Lay the 0.5 lb sliced meat over the top, then tear the 4 oz mozzarella or burrata and scatter it over the salad.

Step 5

Drizzle with a little extra olive oil if desired and serve immediately. The salad is best at room temperature so the cheese softens slightly.

Step 6

Optional: add a handful of arugula or microgreens for a peppery bite, or sprinkle with fresh herbs like basil or parsley if you have them.