L'raw pepper salad and mozzarella it is a fresh and summer dish, absolutely perfect for the summer, when the peppers are at their best and the Tropea onion is the master in the dishes, at least here in the south. If you want, you can change the proportions between the ingredients, in order to adapt them to your tastes, or the portions, in order to vary and make a second dish, or maybe an appetizer. As an extra touch, I added 1 tablespoon of parsley pesto, but if you want you can use normal pesto or leave only salt and oil as a dressing for your salad. In short, despite being a very simple dish as you can see it also has its own versatility;)
First wash the peppers, peel them and cut them into short and thin strips.
Also cut the fiordilatte into cubes.
Put the peppers in a bowl, add the onion into thin slices, add pesto, mozzarella, salt and oil and mix.
The salad of raw peppers and mozzarella is ready: serve it immediately or keep it in the fridge until ready to serve it.
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