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Roasted Pepper Caprese Salad

by Suzie Bellomo on April 15, 2021
Rosted Pepper Caprese Salad

This Roasted Pepper Caprese Salad adds a dynamic twist to the traditional favorite caprese salad. For this recipe, we used Organic Arbosano Extra Virgin Olive Oil and our Champagne Balsamic Vinegar. These ingredients together make a delightful side dish, perfect for sharing at a picnic or outdoor family gathering.


  • 3 lbs mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end up spicy, which is delicious as long as you're ok with heat; a handful of shishitos are great as well), large peppers seeded, cut off cores and into quarters
  • 6 garlic cloves, lightly crushed
  • ⅓ cup Organic Arbosano Extra Virgin Olive Oil
  • Kosher salt, freshly ground pepper
  • 12 oz. fresh mozzarella
  • Basil leaves (for serving)
  • 1 Tbsp. Champagne Balsamic Vinegar


  1. Preheat oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.
  2. Arrange half of peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl (save remaining peppers and their juices for another use; we love them tossed with pasta, layered into sandwiches, or stirred into frittatas). Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.
  3. Do Ahead: Peppers can be roasted 1 week ahead. Cover and chill.

For this recipe, we used:

Arbosano Extra Virgin Olive Oil
 Champagne Balsamic Vinegar

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