Recipes › Salad › Italian Mozzarella and Roasted Pepper Salad Recipe

Italian Mozzarella and Roasted Pepper Salad Recipe

Recipe by Pedro M. A. Neves

This vibrant Italian salad celebrates the simplicity of fresh mozzarella paired with charred roasted peppers, a classic combination from Mediterranean cuisine. Sweet bell peppers are roasted until tender and slightly blistered, then dressed with fragrant basil, garlic, and quality olive oil to create a dish that's both elegant and effortless. Serve as a starter or light lunch that captures the essence of Italian summer cooking.

Ingredients

• 3 large bell peppers (red, yellow, or orange; about 600g / 1.3 lb)
• 400g (14 oz) fresh mozzarella di bufala, torn into pieces
• 30ml (2 tbsp) extra virgin olive oil
• 15ml (1 tbsp) aged balsamic vinegar
• 3 cloves garlic, minced
• 12-15 fresh basil leaves
• 5ml (1 tsp) sea salt
• 2ml (½ tsp) freshly ground black pepper
• 5ml (1 tsp) red wine vinegar
• Fleur de sel for finishing

Instructions

1. Preheat oven to 220°C (425°F). Cut peppers into quarters, remove stems and seeds, then place skin-side up on a lined baking sheet.

2. Drizzle peppers lightly with 5ml (1 tsp) of the olive oil and roast for 20-25 minutes until the skin is blackened and charred in spots.

3. Remove from oven and immediately place peppers in a closed container or cover with foil for 5 minutes to steam and loosen the skin.

4. Once cooled slightly, peel away the charred skin gently using your fingers or a small knife; discard the skin.

5. Tear peeled peppers into strips and place in a shallow serving bowl. Scatter mozzarella pieces over the peppers.

6. In a small bowl, whisk together minced garlic, 25ml (1.75 tbsp) extra virgin olive oil, balsamic vinegar, red wine vinegar, sea salt, and black pepper.

7. Pour dressing over peppers and mozzarella, then scatter fresh basil leaves on top.

8. Let the salad rest for 5 minutes at room temperature to allow flavors to meld, then finish with a light sprinkle of fleur de sel before serving.

Substitutions

• Burrata cheese can replace mozzarella di bufala for a creamier center and richer flavor
• Roasted red peppers from a high-quality jarred source may be used if fresh peppers are unavailable; rinse and pat dry before assembling
• Oregano or mint can substitute fresh basil according to personal preference
• Balsamic can be replaced with sherry vinegar or red wine vinegar for a lighter finish

Tips

• Roast peppers directly over a gas flame or under the broiler for deeper charring if you prefer more intense flavor and don't have time for oven roasting
• Use room-temperature ingredients for this salad; cold mozzarella and cold peppers will dull the flavors—remove from refrigeration 15 minutes before serving
• The salad tastes best served within 1-2 hours of assembly; the mozzarella continues to absorb the dressing and becomes increasingly tender
• Buy whole fresh mozzarella balls rather than pre-shredded; tearing by hand rather than cutting preserves a delicate texture

This salad reflects the Italian philosophy of letting quality ingredients speak for themselves, particularly common in regions like Campania where fresh mozzarella is produced. The combination of roasted peppers with mozzarella and basil is a rustic dish rooted in summertime cooking when these ingredients are at their peak abundance across Southern Italy.

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