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Roasted Pepper Caprese Salad with Balsamic Glaze

Roasted Pepper Caprese Salad with Balsamic Glaze

Amanda McKillop
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.
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Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine Italian
Servings 1 serving
Calories 503 kcal

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
  • ½ 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 — 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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