Fresh Mozzarella, Tomato & Roasted Peppers Over Baby Greens Recipe

Drain and slice peppers

Remove jarred roasted peppers from jar, reserve about 1 tablespoon of the liquid. Pat peppers dry with paper towels and slice each pepper into 1/2-inch strips. Set aside.

Slice tomatoes

Wash tomatoes. If using large heirloom, cut into 1/2-inch wedges or 1/4-inch slices. If using smaller tomatoes, halve or quarter to yield about 2 cups. Lightly season tomato pieces with a pinch of flaky sea salt and a grind of black pepper; set aside to macerate 5 minutes.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), and 1 minced garlic clove. Add a pinch of salt and several grinds of black pepper. Whisk vigorously or shake in jar until emulsified. Taste and adjust acidity or seasoning as desired.

Tear or slice the 8 oz fresh mozzarella into 1/2-inch pieces or bite-sized rounds. If bocconcini, halve them. Place the 5 cups baby mixed greens in a large bowl. Add the torn basil leaves.

Drizzle about half of the prepared dressing (approximately 1-1.5 tablespoons) over the greens and gently toss to coat evenly. Be careful not to bruise delicate leaves.

Arrange dressed greens on a serving platter or divide among 4 appetizer plates.

Evenly distribute sliced tomatoes, roasted red pepper strips, and fresh mozzarella over the bed of greens. Aim for an even visual balance of color and texture.

Drizzle remaining dressing sparingly over the arranged salad. Add the reserved tablespoon of pepper jar liquid to the dressing if you prefer a hint of sweetness and roasted pepper flavor (optional).

Finish with 1 tablespoon extra-virgin olive oil lightly drizzled over the cheese and tomatoes, then season with flaky sea salt and freshly ground black pepper to taste.

Scatter the optional toasted pine nuts or chopped walnuts over the salad for crunch and, if using, lightly drizzle 1 tablespoon balsamic glaze in a zigzag over the top for brightness and presentation.

Serve immediately at room temperature so the mozzarella and tomatoes show their best texture and flavor.