Roasted Pepper, White Bean and Mozzarella Salad

Published July 2, 2025

Recipe Overview

• Total Time: 10 minutes

• Prep Time: 5 minutes

• Cook Time: 5 minutes

Ingredients (Serves 4–6)

• ¼ cup extra-virgin olive oil, plus more for drizzling

• 2 tablespoons balsamic vinegar

• 1 large garlic clove, finely grated

• Kosher salt and freshly ground black pepper (generous)

• 1 (16-ounce) jar roasted red peppers (preferably fire-roasted), drained (for homemade, see Homemade Roasted Red Peppers below)

• 2 (15-ounce) cans cannellini beans, rinsed and drained thoroughly

• 8 ounces fresh mozzarella, torn into 1-inch cubes

• ½ cup fresh basil leaves, torn (optional, for garnish)

Preparation

Step 1: Prepare the Vinaigrette

In a large mixing bowl, combine the extra-virgin olive oil, balsamic vinegar, and grated garlic. Season generously with kosher salt and freshly ground black pepper. Whisk vigorously for 1–2 minutes until the mixture emulsifies (becomes smooth and slightly thickened), ensuring the garlic is evenly distributed throughout the dressing.

Step 2: Prep Fresh Ingredients

• Drain the roasted red peppers and pat dry with paper towels (if using store-bought). Tear into 1-inch thick strips, ensuring uniform size for even mixing.

• Drain the cannellini beans thoroughly and rinse under cold water to remove any residual canning liquid.

Step 3: Combine Base Ingredients

Add the torn red peppers and drained cannellini beans to the vinaigrette bowl. Gently toss using a spatula to coat the beans and peppers evenly with the dressing. Ensure the mixture is well integrated, with the vinaigrette lightly coating each component.

Step 4: Assemble and Garnish

Transfer the bean-pepper mixture to a shallow serving platter or rimmed plate, spreading it into a uniform layer. Carefully nestle the torn fresh mozzarella cubes into the salad bed, distributing them evenly for visual appeal and balanced flavor. Lightly season again with a pinch of salt and pepper, then drizzle additional extra-virgin olive oil over the top for a glossy finish.

Step 5: Final Touches

Scatter the torn fresh basil leaves over the salad, pressing them gently into the surface to ensure they adhere slightly. The basil adds a bright, aromatic contrast and visual pop. Serve immediately while the flavors are fresh and vibrant.

Homemade Roasted Red Peppers (Optional)

For a fresher, homemade alternative, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place 4 whole bell peppers (any color) on it. Drizzle with 1 teaspoon olive oil, toss to coat, and roast for 35–40 minutes, rotating halfway through, until deeply charred and wrinkled. Cool for 10 minutes, then peel away blackened skin, discard seeds/core, and tear into strips as directed.

Comments

• Added a bag of baby spinach and some halved grape tomatoes. Freshened it up nicely.

• I love this salad! So quick to throw together and the flavors are wonderful. My only change – I used half the oil which I almost always do for salad recipes.

• Definitely a keeper. I made it mostly as written but with chickpeas, which were fine but cannellini would be better. Next time I’ll add chili crisp for a bit more kick. I served it on arugula. Great, near-zero effort dinner.

• I used a lot more beans & added some spring greens, and brought it to a potluck (: It was good as a heartier option for my veggie friends & a nice salad for everyone. I was pleased with the results! I think if I make it again I'd do the beans the day before so they can marinate a bit and soak up more flavor.

• Very good salad. We prepared to recipe but then added a little lemon juice to the drizzle that brightened the flavor.

• It is as easy and good as everyone says. A crowd pleaser.