This red pepper, mozzarella and pesto salad pops with color and flavor

Roasted Red Pepper Salad With Mozzarella, Olives and Pesto. (Scott Suchman; food styling by Lisa Cherkasky/Both for The Washington Post)

Column by G. Daniela Galarza

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When London-based food writer Alexandra Stacey called me the other day, it was almost dinnertime in Provence, France, where she was visiting with family. “I’ve just been cutting tomatoes,” she said. “The markets here are just bursting.”