Author, Cooking Instructor, Food Writer, Culinary Consultant
An award - winning author, popular lecturer, restaurant consultant, and educator, Amy Riolo is known for fusing the worlds of culture, cuisine, and history. Amy makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others totaling a reach of over 223,194,389 people. Amy also develops and hosts a weekly news video program entitled “Culture of Cuisine” which airs on twenty-eight nationally syndicated channels and has developed hundreds of videos for corporate clients. Amy’s clients include Harris Teeter, Stevia, US Endocrine Society, US Apple Association, The National Association of Sauces and Condiments, and many others. Her work has also appeared in the USA Today, Cooking Light Magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs. She is also the author of a popular blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com) which has been the inspiration for a Travel Channel television series. A successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted international business owners on bakeries, cafes, restaurants and stores. She was recently awarded Montgomery College’s Milton F. Clogg Award for Outstanding Alumni Achievement in the Culinary Arts. Amy’s popular lectures range in topics and include everything from improving profitability in the restaurant industry to international business and dining etiquette to international cuisine and culture. She has been an invited guest speaker for The Library of Congress, Georgetown University, Johns Hopkins University, National Geographic, The Smithsonian Institution, The Fulbright Commission, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, and many other embassies, museums, and organizations. Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009 and is now being printed in a second edition. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book Award. Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary Initiative), Culinary Historians of Washington, and Slow Food DC. Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
How To Make Tomato, Pepper, Mozzarella, & Caper Salad
International chef Amy Riolo demonstrates how to make tomato, pepper, mozzarella, and caper salad.
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How To Make Tomato, Pepper, Mozzarella, & Caper Salad
- 1 cup roasted red or yellow peppers, rinsed and drained
- 12 ounces fresh mozzarella balls
- 2 tablespoons capers
- 2 tablespoons freshly chopped Italian parsley
- 1 garlic clove
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 large tomato, thinly sliced
- Kosher salt
- Freshly ground black pepper
- Crushed red pepper, to taste
- Place peppers, mozzarella, capers, and parsley in a salad bowl.
- In a small bowl whisk together the olive oil and balsamic vinegar.
- Add the tomato to the bowl and drizzle over peppers. Stir gently to coat.
- Taste, and season with salt, pepper, and crushed red pepper as needed. Serve at roomtemperature.
Amy Riolo: My tomato, pepper, mozzarella and caper salad is at its best in the summer when tomatoes are at there peak.
So we are going to start mixing together our ingredients. First I have got my tomatoes sliced down on the plate. Now I'm going to stir into my bowl the red peppers, then I'll add in the parsley, fresh parsley has a lot of the nice Vitamin C and good color and crunch in the salad. Then my fresh mozzarella, then I'll add in the capers. Make sure to drain and rinse the capers thoroughly before you add them to the salad, because they tend to be really salty, they are soaked in thyme.
So you want to make sure to get rid of all that, we can always add our own salt. They add nice pecan flavor to the salad. I'm just mixing everything to combine. It's great already.
Then we can turn this out right into the center of our salad and mix and whisk together with the vinaigrette. We are going to start by putting my Balsamic vinegar right in the bottom of my bowl; you could use red wine vinegar, or whatever you like. I am going to drizzle in some olive oil. Because of the cheese I am not adding a lot of olive oil on this, you really don't need that much, just a little bit to smooth out the vinegar and make it taste a little bit less fiery.
Once that gets incorporated, I am going to whisk in my garlic. This is not traditional, this is purely for health reasons, let's go add a pinch also of crushed red pepper. If you don't like spicy things you could definitely leave that out. Now just drizzle this over my salad. If you wanted to make this in advance you can make the salad up and then just dress it up right before serving. So there we have a tomato, pepper, and mozzarella and caper salad. The perfect accompaniment of roasted and grilled meals. Enjoy!