Enjoy Marinated Mozzarella and Pepper Salad as the Virtual Supper Club Celebrates

Marinated Mozzarella and Pepper Salad

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal with a theme in mind. This is our third year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!! This month we are joined by two of the original members of the Virtual Supper Club... Helene of La Cuisine d'Helene and Shelby of The Life and Loves of a Grumpy's Honeybunch. Welcome ladies while we celebrate Canada's 145th birthday, a theme chosen by Jerry of Jerry's Thoughts Musings and Rants. If you would like to join us as a guest blogger for one month as we create a menu based on a theme from the pages of Cooking Light sometime in the upcoming year send us an e-mail.

To begin our celebration on July 1st, with our American friends in tow who today are celebrating July 4th, we started our meal off with an appetizer of Marinated Mozzarella and Pepper Salad. You will find the recipe below. According to their website you can enjoy this as an appetizer or mix with your choice of leafy greens for a twist. This is one of those dishes that is perfect for ease of preparation on a hot summers day that can be prepared the day before and assembled moments before supper is on the table. The peppers are seared under the broiler in your oven but could just as easily be grilled on your barbecue.

Next Giz of Equal Opportunity Kitchen shares a Thai Seafood Salad that has us asking for more. 

Shelby of The Life and Loves of Grumpy's Honeybunch brings the "piece de resistance" with Lobster Rolls perfect for a Canada day celebration. 

Sandi of The Whistlestop Cafe Cooking accompanies our meal with Grilled Zucchini with Caprese Salsa. It sure sounds delicious so far!

For dessert Jerry of Jerrys Thoughts Musings and Rants wows us with Strawberry Parfaits. Talk about seasonal as well as a colour appropriate for the big day.


And Helene of La Cuisine d'Helene rounds out our meal with a Freshly-Squeezed Lemonade...so refreshing!!!

This has been a relaxing meal spent with old friends and new sharing our border between Canada and the United States. I hope you have enjoyed this journey with us.

**Marinated Mozzarella and Pepper Salad**

4 cups baby sweet peppers

1/2 cup extra-virgin olive oil

3 garlic cloves crushed

1 teaspoon grated lemon rind

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

3 ounces fresh baby mozzarella balls

1/4 cup fresh small basil leaves

1 teaspoon fresh lemon juice

Preheat broiler to high. Arrange peppers in a single layer on a foil lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil and lemon juice before serving. Serve with a slotted spoon. 

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