Roasted Red Peppers & Fresh Mozzarella Recipe

If using jarred roasted peppers

Drain the jarred roasted red peppers in a colander and gently pat dry with paper towels to remove excess oil and liquid. Slice into 1/2-inch strips if not pre-sliced.

If roasting your own peppers

Preheat broiler to high (or heat a gas burner). Place whole red bell peppers on a foil-lined baking sheet and broil, turning every 4–6 minutes until skin is blackened and blistered on all sides, about 12–15 minutes total. Transfer peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10–15 minutes to steam (this loosens the skin). Peel off skins, remove stems and seeds, and slice into 1/2-inch strips.

Make the dressing: in a small bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs aged balsamic vinegar, 1 tbs fresh lemon juice, 1 clove minced garlic, 1 tsp Dijon mustard and 1 tsp honey (if using). Whisk vigorously or shake until emulsified. Taste and adjust seasoning with salt and pepper.

If using fresh mozzarella in large balls (like bocconcini or a single 10 oz ball), drain any liquid and either tear into bite-size pieces with your hands or slice into 1/2-inch rounds. If using small mozzarella balls (ciliegine), drain and leave whole.

On a large platter or serving bowl, arrange a bed of baby arugula or mixed greens if using. Distribute the sliced roasted red peppers evenly over the greens.

Nestle the torn or sliced fresh mozzarella pieces among the pepper strips so each portion gets both peppers and cheese.

Scatter torn fresh basil leaves and thinly sliced red onion (if using) over the peppers and mozzarella.

Drizzle the dressing evenly over the assembled salad — start with about three-quarters of the dressing and reserve the rest to taste at the table. Lightly toss or gently lift portions so cheese and peppers coat with dressing without breaking the mozzarella too much.

Finish with a light sprinkle of flaky sea salt and freshly ground black pepper to taste. If desired, finish with an extra small drizzle (about 1 tsp) of aged balsamic vinegar or a few drops of balsamic glaze for visual contrast and a flavor lift.

Serve immediately at room temperature. Leftovers: keep dressing separate and store salad components in an airtight container in the refrigerator for up to 2 days; mozzarella may release liquid and peppers will soften.