Roasted Red Pepper Salad with Mozzarella

This recipe works in combination with: Salmon & Grilled Pepper Salad, Salmon & New Potato Salad, Sweet Chilli Salmon Noodles, Tomato & Mozzarella Salad.

Roasted red pepper mixed with red onion and garlic and served with mozzarella and salad leaves.


  • 1/3 small red onion, chopped
  • 1 medium tomato (approx 100g), chopped
  • 1 red pepper, quartered and deseeded
  • one-fourth a 140g bag of mixed salad leaves
  • half a value mozzarella ball, sliced
  • 2 1/2 tbsp vegetable oil
  • 1/2 tsp dried mixed herbs
  • 2 tsp vinegar
  • 1 /2 garlic clove, finely chopped
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.77
  • Store cupboard: Basic
  • Calories per serving: 224
  • 5-a-day per serving: 3.5
  • Print Recipe
Roasted Red Pepper Salad photo

1078 cooks think so


  1. Preheat the grill. Place the pepper on a baking tray and drizzle with 1/2 tbsp oil. Season with salt and pepper. Grill for 10-15 minutes, turning once, or until the pepper is slightly charred.
  2. Meanwhile, heat 1 tbsp oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the tomato and 1 tsp vinegar and cook for 5 minutes. Remove from the heat.
  3. Finely chop the roasted pepper and add to the onion and tomato mixture. Season to taste with salt and pepper and set aside to cool.
  4. To make the dressing, mix together 2 tbsp oil, 1 tsp vinegar and the mixed herbs. Season with salt and pepper.
  5. Mix the salad leaves, mozzarella and red pepper mixture in a bowl, and then toss together with the dressing.

Cook's tips

If taking this as a packed lunch, store the roasted pepper mix and the dressing in separate containers and add to the salad right before you eat.

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