Grilled Chilli Salad and Buffalo Mozzarella

A salad with a kick.


  • 1 fresh red chilli
  • 1 good ball of buffalo mozzarella (botega di paolo)
  • a drizzle of olive oil
  • lemon juice
  • a few rocket leaves
  • fresh basil
  • seasoning


  1. Prick the chilli and place on a naked flame if you have a gas hob, if not, in a pan at the highest setting. Leave until the chilli is blackened on all sides. When done, place the black chilli in a sandwich bag or wrap it in cling film for about 5 minutes until cool. This steams the skin and makes peeling and deseeding easier.
  2. While the chilli is cooling, rip up the mozzarella into 5 or 6 pieces and place them on a plate. After peeling and deseeding the chilli, slice it lengthways as thinly as you like and toss over the mozzarella.
  3. Tear up the basil and rocket leaves and scatter them over the plate. Sprinkle a little salt and freshly ground pepper, add some fresh lemon juice and plenty of extra virgin olive oil. And that’s it!
  4. A few slices of well-chosen, toasted bread, smeared on top with garlic and crushed tomato, and a drizzle of extra virgin olive oil, can also be added.


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