Difficulty: Easy
Experience the authentic flavors of Provence with this refreshing salad. Wash the tomatoes, pat them dry, and slice them evenly. Drain the buffalo mozzarella and cut into slices. Arrange alternating slices of tomato and mozzarella in a deep dish. Season with salt and pepper, scatter with fresh basil leaves, drizzle generously with olive oil, add the Nice olives, and let marinate briefly in the fridge.
Meanwhile, roast the red peppers under the broiler for about 30 minutes, turning frequently until the skin is charred and blistered all over. Transfer to a plastic bag to steam and cool. Once cooled, peel the peppers, remove the seeds and white membranes, then slice the flesh into strips.
Peel and finely mince the garlic cloves. Layer the pepper strips in a deep dish with the minced garlic, season with salt and pepper, sprinkle with torn basil leaves and rosemary sprigs, then drizzle with fruity olive oil. Allow to marinate for 1 hour in the fridge for maximum flavor infusion.
Chef Hubert's Expert Tips: For the best results, use high-quality extra-virgin olive oil and ripe, in-season tomatoes to elevate this Provençal classic.
