Caprese Salad with Peppers

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 0 mins

What goes better with fresh, ripe tomatoes than mozzarella and roasted peppers?

Caprese Salad with Peppers
Mark Boughton Photography/ styling by Teresa Blackburn

We've added roasted peppers and garlic to this classic salad that requires great tomatoes.


4 large heirloom tomatoes, chopped
1 pound fresh mozzarella, chopped
1/2 cup chopped roasted red peppers
8 to 10 fresh basil leaves, chopped
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon kosher salt
Coarsely ground black pepper


  1. Combine tomatoes, mozzarella, roasted peppers and basil in a large bowl. Mix olive oil with garlic, salt and pepper; drizzle over tomato mixture and toss gently.

Recipe by Stacey Morris



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