Balsamic Roasted Pepper Salad
Roasted Pepper Salad
Description
Sweet roasted peppers marinated with red onion, fresh herbs, Arbequina Extra Virgin Olive Oil, and 25 Star Dark Balsamic, then finished with cherry tomatoes, fresh mozzarella, and basil. Smoky, bright, creamy, and savory-sweet, this Mediterranean-inspired salad works beautifully as a side dish, appetizer, or part of an antipasto spread.
Recipe Overview
Servings: 5–6
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Rest & Marinating Time: 50 minutes
Total Time: About 1 hour 40 minutes
Ingredients
6 large bell peppers, preferably a mix of red, yellow, and orange
1 small red onion, thinly sliced
6 tablespoons Arbequina Extra Virgin Olive Oil
3 tablespoons 25 Star Dark Balsamic Vinegar, plus a light finishing drizzle
1 tablespoon minced fresh oregano
1 tablespoon minced fresh parsley
1 teaspoon minced fresh rosemary
1 garlic clove, finely minced
¼ teaspoon crushed red pepper flakes, optional
½ teaspoon freshly ground black pepper
¾ teaspoon kosher salt, plus more to taste
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella pearls, drained and patted dry
½ cup loosely packed fresh basil leaves, torn
Instructions
• Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper or foil.
• Arrange the whole bell peppers on the prepared baking sheet. Roast for 25–30 minutes, turning every 8–10 minutes, until the skins are well blistered and charred in spots and the peppers have softened. Individual peppers may finish at slightly different times; remove them as they become tender and well blistered.
• Immediately transfer the hot peppers to a large bowl and cover tightly. Let stand for 20 minutes. The trapped steam will loosen the skins and make the peppers easier to peel.
• While the peppers rest, whisk together the Arbequina Extra Virgin Olive Oil, 25 Star Dark Balsamic Vinegar, oregano, parsley, rosemary, minced garlic, crushed red pepper flakes if using, black pepper, and kosher salt. Let the vinaigrette stand for about 10 minutes so the garlic and herbs can infuse the dressing.
• Peel away the loosened pepper skins. Remove the stems and seeds, reserving any flavorful juices from inside the peppers. Do not rinse the peppers, as rinsing can wash away their roasted flavor. Slice the peppers into strips about ½ inch wide.
• Transfer the warm pepper strips and any reserved pepper juices to a large bowl. Add the sliced red onion and vinaigrette, then toss gently until everything is evenly coated.
• Let the peppers marinate at room temperature for 30 minutes, tossing once or twice, so the flavors can meld. If preparing farther ahead, cover and refrigerate after the initial 30-minute marinade.
• Shortly before serving, bring refrigerated peppers back toward room temperature. Fold in the cherry tomatoes and drained, patted-dry mozzarella pearls. Taste and adjust with additional kosher salt or black pepper if needed.
• Transfer to a serving platter. Finish with torn fresh basil and a light drizzle of 25 Star Dark Balsamic just before serving.
Chef’s Tip
Roast the peppers until their skins are genuinely blistered and charred in spots, then cover them immediately so the trapped steam loosens the skins. Avoid rinsing peeled peppers under water—the flavorful roasted juices are worth keeping. Marinate the peppers while they are still warm, but wait to add the tomatoes, mozzarella, and fresh basil until shortly before serving so they retain their best texture and freshness.
Flavor Variations
• Lemon White Balsamic: Replace the 25 Star Dark with Lemon White Balsamic for a brighter citrus-forward version that pairs especially well with seafood, grilled chicken, and summer meals.
• 25 Star White Balsamic: Use 25 Star White Balsamic for a lighter, cleaner vinaigrette that lets the sweetness of the roasted peppers and fresh herbs take center stage.
• Mediterranean Antipasto: Replace the mozzarella with crumbled feta and add Kalamata olives and capers for a saltier, briny variation.
• Make It a Meal: Add sliced grilled chicken or grilled shrimp just before serving for a more substantial salad.
Pairings
Serve alongside grilled chicken, steak, seafood, pasta, or grilled vegetables. It also works beautifully with crusty bread, marinated olives, artichokes, cured meats, and cheeses as part of an antipasto-style spread.
Build Your Salad
Turn this Roasted Pepper Salad into a complete Mediterranean-inspired meal
Smoky roasted peppers, creamy mozzarella, sweet tomatoes, fresh herbs, and balsamic vinaigrette create a flavorful salad that can stand alone as a side or become the centerpiece of a larger Mediterranean-inspired spread.
Finished Salad
Roasted Pepper Salad with cherry tomatoes, fresh mozzarella, red onion, herbs, Arbequina Extra Virgin Olive Oil, and 25 Star Dark Balsamic
Salad Base
Sweet roasted red, yellow, and orange bell peppers with thinly sliced red onion and fresh cherry tomatoes
Toppings
Fresh mozzarella, torn basil, feta, Kalamata olives, capers, grilled chicken, grilled shrimp, or crusty bread
Dressing & Flavor Pairing
Arbequina Extra Virgin Olive Oil with 25 Star Dark Balsamic for the signature vinaigrette, Lemon White for citrus brightness, or 25 Star White for a lighter finish
Recipe Notes
Red, yellow, and orange bell peppers are preferred because their natural sweetness intensifies beautifully when roasted. A combination of colors also makes the finished salad especially attractive.
For additional smoky flavor, the peppers can be charred directly over a gas flame or on a hot grill, turning until blistered and blackened in spots, then covered and peeled as directed.
The marinated pepper mixture can be prepared a day ahead and refrigerated. Bring it toward room temperature before serving, then add the tomatoes, mozzarella, and fresh basil shortly before serving for the best texture.
Serve the salad cool to room temperature rather than refrigerator-cold so the olive oil, balsamic, roasted peppers, and herbs show their fullest flavor.
