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A fun take on the traditional recipe, this roasted pepper Caprese salad substitutes roasted peppers for tomatoes. Hubs and I love making our own roasted peppers, plus we always have a jar of them handy.
On this particular Sunday afternoon, I was craving mozzarella and balsamic. But of course, was out of tomatoes. Luckily I remembered the jar hiding in the cabinet and thatโs how this recipe was born. Donโt you love surprises? I do!
Roasted Pepper Caprese Salad with Balsamic Glaze
Swap tomatoes for sweet, smoky roasted peppers in this twist on the classic Caprese salad. Layered with creamy fresh mozzarella, fragrant basil, and a simple balsamic drizzle, it's a 5-minute lunch that feels effortlessly elegant. One bite and you'll keep a jar of roasted peppers in your pantry forever.
Equipment
- Large plate or serving platter
- Sharp knife
- Paper towels (for drying roasted peppers)
Ingredients
- 5 slices fresh mozzarella approximately 125g / 4.5 oz
- 5 pieces roasted red peppers approximately 100g / 3.5 oz, from a jar or homemade
- ยฝ tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- 4-5 pieces fresh basil leaves roughly chopped
Instructions
- Arrange the mozzarella slices on a plate in a single layer or in an overlapping row. Pat the roasted peppers dry with a paper towel, then lay one piece of pepper over each mozzarella slice.5 slices fresh mozzarella, 5 pieces roasted red peppers
- Drizzle the extra virgin olive oil and balsamic vinegar evenly over the mozzarella and peppers. Season with salt and freshly ground black pepper, then scatter the chopped fresh basil over the top. Serve immediately.1/2 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 pinch salt, 4-5 pieces fresh basil leaves
Notes
Storage: Best eaten immediately. Dressed salad can be refrigerated in an airtight container for up to 24 hours, but mozzarella texture softens overnight. Make-Ahead: Slice the mozzarella and portion out the peppers ahead of time; store separately and assemble just before serving. Substitutions: Use burrata instead of mozzarella for an extra-creamy upgrade, or swap balsamic vinegar for a thick balsamic glaze for more sweetness. Pro Tip: Pat the roasted peppers dry with a paper towel before plating โ excess liquid will dilute the balsamic dressing and make the plate watery. Variation: Add a handful of peppery rocket (arugula) underneath for a more substantial salad.
Nutrition
Serving: 1servingCalories: 503kcalCarbohydrates: 6gProtein: 32gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 112mgSodium: 999mgPotassium: 146mgFiber: 0.1gSugar: 4gVitamin A: 1195IUVitamin C: 3mgCalcium: 729mgIron: 1mg
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