Spanish Pepper, Tomato and Cheese Salad

adapted from the wonderful book, Seasonal Spanish Food, by Jose Pizarro


2 bell peppers, red, yellow or orange are best

2 ripe tomatoes

salt and freshly ground black pepper

6 T extra virgin olive oil, Spanish is preferable!

10 salted anchovy filets, optional

8 oz fresh mozzarella, sliced (Jose originally calls for a fresh Spanish curd cheese, such as Mato, but it’s very hard to impossible to find)

3 sprigs oregano, leaves stripped off and roughly chopped


Place the peppers and tomatoes under a pre-heated broiler until they are blistered and blackened. Place in a bowl and cover with plastic wrap, and when cool enough to handle, peel off the skins and slice.

Season the peppers and tomatoes with salt and pepper, and stir in the olive oil. Pile onto your serving platter.

Sprinkle the anchovy and cheese slices over the tomato-pepper mixture, and then sprinkle the oregano over everything. Set aside for about thirty minutes to allow the flavors to develop.

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