Ingredients

• 2 Roma tomatoes
• 1 red bell pepper
• 1 ball of mozzarella
• handful black olives
• Dressing:
• 1 small garlic clove
• 1/3 small shallot
• 1/4 tsp Dijon mustard
• 4 tbsp olive oil
• 10 basil laves
• pepper
• salt

Directions

1. Start by grilling a red bell pepper until the skin is black. Put it in a (glass) bowl, cover with plastic wrap and leave it to be for 5 minutes. Then remove the skin and slice the pepper in thin strips. Let them cool off entirely.

2. I’m tearing the mozzarella in chunks. Put them on the plate first; it’ll be the foundation of your salad.

3. As soon as the pepper strips have cooled off, drape them over the mozzarella.

4. I always use Roma tomatoes for this, one ripe tomato per person. Cut them anyway you like them: slices, wedges, whatever rocks your boat. Just randomly toss them in.

5. Season the salad with freshly cracked black pepper and sea salt.

6. Thinly slice a handful of black (or green) olives and add them to the plate as well.

7. Go for roughly 10 pretty green fresh basil leaves. Put them in a blender or use your immersion blender, which is the perfect tool for dressings and soups! Add 4 tbsp olive oil, a heaping 1/4 tsp dijon mustard and squeeze in fresh lemon juice. I’m also adding a small garlic clove, 1/3 medium sized shallot and a good pinch of salt and pepper.

8. Drizzle the dressing on top of the salad, garnish with a few basil leaves and serve with a nice chunk of fresh whole-wheat bread.

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