Mozzarella Mezzanotte

Ingredients for 6 servings:

• 300 g mozzarella (buffalo)
• 2 bell peppers, 1 red and 1 yellow each
• 100 g dried tomatoes in olive oil
• 4 tbsp balsamic vinegar
• 6 tbsp olive oil
• 250 g cherry tomatoes
• 1 bunch arugula
• 1 bunch of basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Tomato-mozzarella with a twist

Quarter the peppers, remove the seeds, and grill cut-side down under a hot grill until the skins blister brown. Cover with a wet cloth, remove the skins, and cut into strips. Whisk together a vinaigrette of oil and vinegar, salt, and pepper, and stir in the diced, drained, sun-dried tomatoes (or add a teaspoon of mustard if desired). Halve the cherry tomatoes and add them to the vinaigrette with the pepper strips. Wash and roughly chop the arugula and basil. Put a spoonful of lettuce into each glass, then top with the arugula and basil. Dice the mozzarella and arrange on top of the lettuce, then grind some pepper.