A classic Italian salad made with fresh mozzarella, roasted red bell peppers and fresh basil. Recipe courtesy of chef Ken Calascione.

Insalata di Mozzarella, Peperoni Arrostiti e Basilico

2 balls fresh mozzarella (fior di latte), about 1 pound total
4 large red bell peppers
16 large basil leaves
Extra virgin olive oil
Salt and freshly ground pepper

1. Roast the peppers in the oven or directly on the range or grill, turning them once each side has evenly blackened. Place the peppers in a paper or plastic bag and let them cool.
2. Once the peppers are cool enough to handle, rinse them under cool water, peel off the skin, cut off the stems, then slice away the ribs and remove the seeds. Quarter the peppers by slicing them length-wise.
3. Slice the mozzarella balls into 1/4 inch thick pieces and arrange the slices on a serving plate alternating them with the pepper slices. Place the basil leaves in between the mozzarella and pepper slices. Drizzle with extra virgin olive oil, salt and pepper to taste, then serve.

Recipe courtesy of Chef Ken Calascione.