Charred Cherry Tomatoes with Bell Peppers and Mozzarella

Sweetness and a kiss of char bring intrigue to this tasty salad at any time of the year. This recipe was inspired by one in acclaimed British chef April Bloomfield's cookbook, A Girl and Her Pig (2012). Compared to her recipe, which calls for roasting whole peppers and slow-roasting whole tomatoes before peeling them, ours shortens the cooking time and maximizes flavor. To reach that goal, we have four key steps: using smaller cherry tomatoes and thinly sliced bell peppers for quicker cooking, preheating a cast-iron skillet to get an even and fast char on the outside of the tomatoes without overcooking, cooking the tomatoes and peppers in batches to prevent overcrowding and steaming, and allowing the tomatoes to cook on one side without stirring to maximize charring on each side. To enhance the smokiness of the tomatoes and bell peppers, we added smoked paprika to an assertive dressing of garlic, red wine vinegar, anchovies, thyme, lemon juice, and pepper flakes. After marinating the vegetables in the dressing, we tossed in torn pieces of creamy fresh mozzarella (the jagged edges hold more dressing) and some torn fresh basil leaves.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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