Is this just a caprese salad?

Close — roasted peppers replace tomatoes and an anchovy oil replaces plain drizzle; sweeter and deeper.

Will it taste of anchovy?

Only as a savoury depth — two fillets dissolve into the oil.

What mozzarella should I use?

Fresh mozzarella in 1/4-inch slices; buffalo mozzarella if you're celebrating.

Can I assemble it ahead?

Plate up to 2 hours ahead, refrigerated; dress and return to room temperature to serve.

What do I serve with it?

Crusty bread, or alongside grilled meat as a starter.

Mozzarella and Roasted Red Pepper Salad

Name: Mozzarella and Roasted Red Pepper Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 4 roasted sweet peppers (whole, sliced); 450 g fresh mozzarella (cut into 1/4-inch slices (1 lb)); salt (to taste); 2 anchovy fillets; 1 clove garlic (minced); 1 tbsp Italian parsley (chopped); 1/4 cup extra virgin olive oil

Alternating slices of fresh mozzarella and roasted red peppers under a drizzle of anchovy-garlic-parsley oil — a no-cook plate.

Yield Serves 4

Total Time 15 minutes

Main Ingredients Roasted Sweet Peppers

Category Vegetables & Salads

Prep: 15 minutes · Cook: 0 minutes

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Mozzarella and Roasted Red Pepper Salad — prepared dish

What Is Mozzarella and Roasted Red Pepper Salad?

A caprese cousin where jarred roasted red peppers take the tomato's place beside fresh mozzarella, the whole plate finished with an anchovy, garlic and parsley oil.

Why Make Mozzarella and Roasted Red Pepper Salad?

Caprese logic, pantry execution
Roasted peppers outdo winter tomatoes
The anchovy oil is the quiet upgrade
Zero cooking, restaurant plating
Room temperature means make-ahead friendly

Unico Products Used in This Recipe

Mozzarella and Roasted Red Pepper Salad — Shopping List (4 servings)

Ingredients

4 roasted sweet peppers (whole, sliced)
450 g fresh mozzarella (cut into 1/4-inch slices (1 lb))
salt (to taste)
2 anchovy fillets
1 clove garlic (minced)
1 tbsp Italian parsley (chopped)
1/4 cup extra virgin olive oil

Adjust servings 4

Instructions

Cut the mozzarella into 1/4-inch slices.
Arrange on individual plates, alternating with the sliced roasted peppers.
Season lightly with salt.
In a small bowl, combine the anchovies, garlic and parsley with the olive oil.
Drizzle the dressing over the peppers and mozzarella.
Serve at room temperature.

Cooking Tips

Slice cheese and peppers the same width for tidy alternation
Mash the anchovies into the oil so they vanish
Let the plate reach room temperature before serving
Add torn basil if you have it
Bread for the leftover dressing — always

Frequently Asked Questions About Mozzarella and Roasted Red Pepper Salad

1. Is this just a caprese salad?

Close — roasted peppers replace tomatoes and an anchovy oil replaces plain drizzle; sweeter and deeper.
2. Will it taste of anchovy?

Only as a savoury depth — two fillets dissolve into the oil.
3. What mozzarella should I use?

Fresh mozzarella in 1/4-inch slices; buffalo mozzarella if you're celebrating.
4. Can I assemble it ahead?

Plate up to 2 hours ahead, refrigerated; dress and return to room temperature to serve.
5. What do I serve with it?

Crusty bread, or alongside grilled meat as a starter.

Cooking Guides & Tips

Balsamic Vinegar Explained: Traditional, Condimento, White and Glaze What the different balsamics mean — traditional, condimento, everyday balsamic, white balsamic and glaze — and when to use each.
Jarred Roasted Red Peppers: How to Use Them How to use jarred roasted sweet peppers — sliced or whole — in sauces, salads, sandwiches and dips, no roasting required.