Balsamic Roasted Pepper Salad
Roasted Pepper Salad
Description
Sweet fire-roasted peppers layered with fresh tomatoes, herbs, and mozzarella, finished with a balsamic vinaigrette that soaks into the warm peppers while keeping the dish bright and balanced. This is a simple example of how balsamic can transform vegetables into the centerpiece of a meal.
Recipe Overview
Servings: 5
Prep Time: 20 minutes (plus marinating)
Cook Time: 20 minutes
Ingredients
2 each large sweet yellow, red, and green peppers
1 small red onion, thinly sliced
6 tablespoons Arbequina Extra Virgin Olive Oil
3 tablespoons 25-Star Dark Classic Balsamic Vinegar
1 tablespoon each minced fresh oregano, rosemary, basil, and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella pearls
5 fresh basil leaves
Instructions
• Broil peppers about 4 inches from heat until skins blister and blacken, turning to char all sides evenly.
• Immediately place peppers in a covered bowl and let stand for 20 minutes to loosen skins.
• Peel off charred skins, remove stems and seeds, and slice peppers into thin strips. Transfer to a large bowl and add sliced onion.
• In a small bowl, whisk together Arbequina olive oil, Dark Classic Balsamic, herbs, garlic, garlic powder, cayenne, pepper, and salt until fully combined.
• Pour dressing over the warm peppers and onions, tossing thoroughly so the balsamic absorbs into the vegetables.
• Cover and refrigerate for up to 4 hours to allow flavors to develop and deepen.
• Before serving, let salad come to room temperature. Fold in cherry tomatoes and mozzarella.
• Finish with fresh basil and a light drizzle of balsamic just before serving.
Chef’s Tip
Letting the peppers marinate while still slightly warm helps the balsamic penetrate the vegetables instead of sitting on the surface. That one step completely changes the flavor depth.
Flavor Variations
• Use Lemon White Balsamic for a brighter citrus-forward version
• Use White Classic Balsamic for a lighter, cleaner finish
• Replace mozzarella with feta and add olives for a Mediterranean-style variation
• Add grilled chicken or shrimp to turn this into a complete meal
Pairings
Pairs beautifully with grilled chicken, steak, seafood, crusty bread, or as part of an antipasto-style spread.
Recipe Notes
Roasting can also be done directly over an open flame for additional smokiness. Add tomatoes and mozzarella just before serving for the best texture.
