Ready to transport your taste buds to a sunny Mediterranean café? This isn’t just any salad; it’s a vibrant mosaic of color, flavor, and texture that’s as beautiful to look at as it is to eat. The magic starts with bell peppers, roasted until their skins are perfectly charred, unlocking a deep, smoky sweetness. We pair that with creamy, fresh mozzarella, briny Kalamata olives, and a simple, elegant drizzle of extra virgin olive oil and fresh oregano. It’s a celebration of simple ingredients coming together to create something truly spectacular. Perfect as a light lunch, a stunning appetizer, or a side dish that will steal the show!
Ingredients
• 1 large red bell pepper
• 1 large green bell pepper
• 8 ounces / 225g fresh mozzarella cheese
• 16 Kalamata olives, pitted
• 2 teaspoons minced fresh oregano, or 1 teaspoon dried
• Freshly ground black pepper, to taste
• 6 tablespoons / 90ml extra virgin olive oil
Instructions
1. Roast the Peppers: Char the skins of the red and green bell peppers completely by holding them over a gas flame with a long-handled fork, placing them directly on an electric burner, or broiling them on a baking sheet. Immediately transfer the blackened peppers to a paper or plastic bag and seal it for 10 minutes. The trapped steam will make peeling a breeze.
2. Prep the : Once the peppers are cool enough to handle, peel away the charred skin under cool running water. Remove the stems and seeds, then slice the peppers into 3/4-inch wide strips. Slice the fresh mozzarella into thin rounds.
3. Assemble and Marinate: Arrange the roasted pepper strips, mozzarella slices, and Kalamata olives beautifully on a large platter or four individual plates. Sprinkle evenly with oregano and a generous grinding of black pepper. Drizzle the extra virgin olive oil over the entire salad. Let the salad rest at room temperature for at least 30 minutes before serving to allow the flavors to meld.
Nutritional Information
• Serving Size: 1 serving (recipe serves 4)
• Calories: 385 kcal
• Fat: 36g
• Carbohydrates: 6g
• Protein: 10g
• (Note: is an estimate and may vary based on used.)
Pro Tips
• Use a mix of red, yellow, and orange bell peppers for an even more visually stunning presentation and a slightly sweeter flavor profile.
• For an extra creamy texture, try using burrata instead of traditional mozzarella. Tear it gently over the salad just before serving.
• Elevate the salad by adding a handful of fresh basil leaves, a tablespoon of capers for extra brine, or some toasted pine nuts for a delightful crunch.
FAQ
Q: Can I make this roasted pepper salad vegan
A: Absolutely! To make this salad vegan, simply replace the fresh mozzarella with a high-quality plant-based mozzarella alternative. For another delicious option, you could add creamy white beans like cannellini or chickpeas for a protein-rich, dairy-free version.
Q: How can I add more protein to this vegetarian salad
A: This salad is a great base for added protein. To boost the protein content while keeping it vegetarian, consider adding a cup of chickpeas, cannellini beans, or a handful of toasted pine nuts or almonds. These additions also contribute wonderful texture.
Q: What is the best way to store leftovers
A: For best results, store any leftover salad in an airtight container in the refrigerator for up to 2 days. Please note that the mozzarella’s texture may firm up when chilled. We recommend letting the salad sit at room temperature for about 15-20 minutes before eating to allow the olive oil and cheese to soften slightly.
Q: Can I use jarred roasted peppers instead of fresh ones
A: Yes, you can certainly use high-quality jarred roasted peppers to save time. Simply drain them well, pat them dry, and slice them into strips as directed. While you’ll miss the fresh, smoky flavor from charring them yourself, it’s a fantastic shortcut for a quick and easy meal.
