Start with charring you red pepper by roasting it in the oven on full blast until charred (or grill them)
Once charred, place the hot charred red pepper in a sealed container and leave for 15 minutes. This will steam of the skin and make it easier to peel it off. After 15 minutes (or when the pepper is cool enough to touch) you should be able to rub the skin of or peel it of.
While the red pepper is cooling, halv or quarter the tomaotes and place in a bowl.
Take the basil in your hand and slap it like you were clapping (this will release the flavours and the aromas of the basil) Tear it up and throw in the bowl.
Peel the pepper and slice it as you wish. Add to the tomato and basil.
Drain your mozzarella and tear into pieces. Add to the salad, season with salt and pepper and toss until combined.