Mini mozzarella, pepite and roasted red pepper salad

Using only a handful of ingredients, and requiring no cooking, this salad is perfect for impromptu parties
Ingredients (Serves 4)
  • 50g/2oz fresh rocket leaves
  • 350g/12oz roasted red peppers preserved in oil, drained and cut into wide strips
  • 250g/9oz baby mozzarella, drained, or buffalo mozzarella cut into cubes
  • 32 Bertolli Italian Cheese & Red Onion Pepite
  • Drizzle of Bertolli Extra Virgin Olive Oil
  • Drizzle of balsamic vinegar
  • Salt and freshly ground black pepper

In a large bowl, carefully toss together the rocket leaves, red pepper strips, mozzarella and Pepite.

Divide between 4 bowls or salad plates, then drizzle with olive oil and balsamic vinegar. Season with salt and pepper before serving.

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