Roasted Pepper, White Bean & Mozzarella Salad

Hetty McKinnon's Roasted Pepper, White Bean and Mozzarella Salad. Delicious, super easy, and quick to put together, this salad is a keeper.

Prep Time10

Course: Appetizer

Cuisine: Italian-American

Keyword: basil, Caesar Salad, easy recipe, mozzarella, roasted bell peppers, white beans

Ingredients

Dressing

¼ cup extra-virgin olive oil plus
more for drizzling
2 tablespoons balsamic vinegar
1 large garlic clove finely grated
Salt and pepper

Salad Ingredients:

1 16-ounce jar roasted red peppers preferably fire roasted, drained
2 15-ounce cans cannellini beans
8 ounces fresh mozzarella
Handful torn basil leaves

Options:

Instructions

To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.
Tear the red peppers into strips, each about 1-inch thick. Add the peppers and beans to the bowl and toss to combine.
Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.
Scatter the basil leaves over and serve.

Notes

To make roasted red peppers at home, heat the oven to 425 degrees.
Place 4 whole bell peppers (any color) on a sheet pan, drizzle with
olive oil and roast for 35 to 40 minutes, rotating halfway through,
until the peppers are blackened and collapsed. Remove from the
oven and allow to cool. Carefully peel away the skin and discard
the core and seeds.