Insalata Di Arrosto Al Peperoncino.

Name: Insalata Di Arrosto Al Peperoncino.
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 serving(s)
Ingredients: 4 slices of cold roast; 16 pieces bocconcini (mini mozzarella balls); 1/2 cup red pepper, sliced; 2 pepperoncini peppers, sliced; 1 teaspoon oregano; 4 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon kosher salt (or to taste); 1/2 teaspoon black pepper

Submitted by MsPia

"Roast and peppers salad. One of the recipes you can make with the leftovers from Recipe#255520"

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photo by MsPia

Ready In:: 10mins
Ingredients:: 9
Serves:: 2

ingredients

4 slices of cold roast
16 pieces bocconcini (mini mozzarella balls)
¹⁄₂ cup red pepper, sliced
2 pepperoncini peppers, sliced
1 teaspoon oregano
4 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon kosher salt (or to taste)
¹⁄₂ teaspoon black pepper

directions

Cut the roast slices into small sticks.
Mix in a salad bowl with the mozzarella and red peppers.
In another bowl whisk together olive oil, lemon juice, oregano, salt and pepper.
Pour over salad and mix well.
Decorate with peperoncini slices.

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RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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