Caprese Salad with Peppers

Mark Boughton Photography/ styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 0 mins

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


4large heirloom tomatoes, chopped
1pound fresh mozzarella, chopped
1/2cup chopped roasted red peppers
8 to 10-- fresh basil leaves, chopped
1/4cup extra virgin olive oil
1clove garlic, minced
1/2teaspoon 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.

Nutritional Info *per serving

  • Calories 340
  • Glycemic Load 0
  • Fat 27g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 12g
  • Cholesterol 60mg
  • Sodium 630mg
  • Potassium 380mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 4g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 50%
  • Calcium 40%
  • Iron 4%
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