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  • 4 large heirloom tomatoes, chopped
  • 1 pound fresh mozzarella, chopped
  • 1/2 cup chopped roasted red peppers
  • 8 to 10 fresh basil leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • Coarsely ground black pepper


  1. Combine tomatoes, mozzarella, roasted peppers and basil in a large bowl. Mix olive oil with garlic, salt and pepper; drizzle over tomato mixture and toss gently.
Recipe by Stacey Morris

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The recipe was originally published as Caprese Salad with Peppers on

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