There are no carbs or keto-friendly ingredients in this roasted red pepper and buffalo mozzarella salad, but it tastes great and fills you up. There is a tangy balsamic vinaigrette on top of the soft roasted red peppers, buffalo mozzarella cheese, and fresh basil. It's simple to make and will go well as an appetizer or side dish at your next party.
Ingredients: 2 large red bell peppers. 1 tablespoon olive oil. Salt and pepper to taste. 8 ounces buffalo mozzarella cheese, sliced. 1/4 cup fresh basil leaves. 2 tablespoons balsamic vinegar. 1 tablespoon extra virgin olive oil. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional.
Instructions: Preheat the oven to 425F 220C. Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves on a baking sheet, cut side down. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred. Remove the peppers from the oven and let them cool slightly. Once cooled, peel off the skins and slice the peppers into strips. Arrange the roasted red pepper strips and buffalo mozzarella slices on a serving platter. Scatter fresh basil leaves over the top. In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, dried oregano, and red pepper flakes, if using. Drizzle the dressing over the salad. Serve immediately as a delicious low-carb and keto-friendly appetizer or side dish.
onsiglio metropolitano roma
