1/2 pound fresh mozzarella
5 TBSP extra-virgin olive oil
3 garlic cloves, peeled and crushed
2 TBSP minced fresh thyme leaves
2 TBSP minces fresh oregano leaves
Minced zest of 1 lemon  (2 to 3 tsp.)
4 medium red bell peppers
4 medium yellow bell peppers
1 cup fresh basil leaves
2 TBSP balsamic vinegar
1/4 tsp ground black pepper
Fresh basil flowers (Optional) 

Cut the mozzarella into 1-inch pieces or use a melon baller to make 1-inch spheres.  Alternatively, you may be able to find bocconcini, which are little balls of freshly made mozzarella.  Combine the mozzarella with 3 TBSP of the olive oil, garlic, thyme, oregano, and lemon zest.  Marinate at room temperature for at least 1 hour.   

Under a broiler or on a grill, roast the peppers, turning them as each side blackens.  When the peppers are blackened all over, put them in a paper bag or lidded container to steam.  When they have cooled, peel off the skin, scrape out the seeds, and cut the peeled peppers into inch-wide strips. 

Combine the peppers, basil, capers, balsamic vinegar, the remaining 2 TBSP of olive oil, black pepper, and the marinade from the mozzarella in a large bowl and toss.  On a serving platter or individual plates, arrange the peppers and basil leaves in a contrasting color pattern.  Top the leaves with the mozzarella, then pour any remaining dressing over the platter.  Garnish with fresh basil flowers, if desired.  Yield:  8 salad or 4 main-course servings.

- Kaye Maclaskey