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Mozzarella and Red Pepper Salad

For Salad


medium red onions 2 pc
olive oil 1 tbsp
balsamic vinegar 2-3 tbsp
salt & pepper


mozzarella 200 g
fresh basil leaves 
red chilli finely sliced 1 pc
olive oil

For Pepper Dressing


sweet red peppers 2 pc
garlic 4 cloves
olive oil 2 tbsp
honey 2 tbsp
salt 1 pinch

For Croutons


ciabatta loaf 0.5 pc
olive oil 1 tbsp
salt & pepper


  • Set the oven to 200c

  • Roast sweet pepper for 30 mins to blister and char a little

  • Cut the onions into wedges and toss with olive oil, salt and pepper 

  • Roast onions for 20 mins and add the balsamic for a further 10-15 mins

  • Cut ciabatta into cubes and coat in olive oil, salt and pepper

  • Roast croutons for 10-15 mins until crispy

  • Remove the tops and seeds from the roasted peppers 

  • Blend roasted peppers with garlic, olive oil and honey with a pinch of salt until smooth

  • Spread the pepper dressing on the plate

  • Top with roasted onions, croutons, torn mozzarella, a few torn basil leaves, fresh chilli slices, drizzle of olive oil and some black pepper




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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