Sweet Pepper and Mozzarella Salad

At this time of year I begin to crave fresh tomato and mozzarella salad, but the local tomatoes are not quite ready. I like the sweetness of mini vegetables and recently discovered mini sweet peppers. I always keep them in the house now. They are good snacks for the kids. They grill up beautifully and don’t require a lot of seeding like the larger varieties. My local grocery store now carries fresh mozzarella perlini-mini mozzarella balls. The two make an attractive and delicious combination.

I have a confession to make before you put together this salad. Most chefs would probably be appalled, but I use garlic powder and onion powder. They can sometimes add a nice seasoning to dishes if modestly used. Mozzarella balls tend to be bland and sprinkling them with onion powder and garlic powder enhances their flavor.

Sweet Pepper and Mozzarella Salad
1 pint mini sweet peppers, lightly grilled
1 (8 oz.) container Galbani brand fresh mozzarella perlini (pearl size)
1/4 c. extra virgin olive oil
1/4 tsp. kosher salt
Freshly ground black pepper to taste
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 tsp. dried Greek oregano

Slice grilled peppers. There is no need to remove skin. Set aside. In a bowl combine mozzarella pearls with oil and spices. Add peppers. Stir. Adjust seasoning to your liking. Chill. Serves 4.


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