Caprese Salad with Peppers Recipe

4 large heirloom tomatoes, chopped
1 pound fresh mozzarella, chopped
½ cup chopped roasted red peppers
8 to 10 fresh basil leaves, chopped
¼ cup extra virgin olive oil
1 garlic clove, minced
½ teaspoon kosher salt
Coarsely ground black pepper

1. Combine tomatoes, mozzarella, roasted peppers, and basil in a large bowl. Mix olive oil with garlic, salt and pepper; drizzle over tomato mixture and toss gently. Serves 6.

Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007.

Per serving: 230 calories, 10g fat, 26g prot., 9g carbs., 4g fiber, 740mg sodium.