APPETIZERS & DRINKS
June 13, 2015
Peppadew is a favorite ingredient of mine. My family just can’t get enough of these sweet and spicy little South African peppers. The pickling juice is absolutely divine -- I could literally drink it.
This is hands down one of the most refreshing salads of summer. And it makes a great substitute for mayonnaise-based side dishes like coleslaw or potato salad that can really weigh you down.
Watch out for the orange peppadew -- they’ve got quite a kick. For this dish, the milder bright red version blends beautifully with the creamy mozzarella and juicy tomatoes.
The yellow, red and green colors are so brilliant that even the pickiest eaters can’t wait to give it a try.
Looking to make a whole meal? Serve Peppadew caprese over grilled white fish for an easy and flavorful main dish.
Peppadew Caprese Recipe
1 pint peppadew peppers (and 1-2 tablespoons of pickling juice from container)
1 pint Ciliegine mozzarella cheese balls (cherry size)
1 pint yellow cherry tomatoes
1 bunch basil (chiffonade leaves, 1 pinch reserved)
2 tablespoons olive oil (more or less to taste)
Salt and pepper to taste or about ¼ teaspoon each
Combine mozzarella, tomatoes, peppadew, basil, salt and pepper in a medium-sized mixing bowl.
Drizzle pickling juice and olive oil over top, stir gently.
Pour into serving dish.
Sprinkle with remaining pinch of basil.
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