Source: Jamie Oliver @ jamieoliver.com
adapted by There's Always Thyme to Cook
2 red peppers
2 balls of good-quality mozzarella cheese, size of your fist
400g ripe cherry tomatoes, halved (about 14 ounces)
salt and freshly ground black pepper
extra virgin olive oil
a bunch of fresh basil leaves
Place the peppers directly onto the gas flame of your stove or under a very hot grill and let them blacken and blister. Turn now and then with kitchen tongs. When blackened all over, pop them into a bowl and cover with cling film. Or in a brown paper bag and fold the top so the steam doesn't escape.
Leave the peppers to steam for about 10 minutes, then remove the cling film (or from the bag and leave them to cool. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
Tear the mozzarella balls into chunks and divide between four plates. Then tear the peppers into strips and divide over the plates of mozzarella. Scatter the tomato halves over the top.
Season well with salt and pepper and drizzle with olive oil. Tear the basil leaves up and sprinkle them over the salad before serving.