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Roasted pepper and mozzarella salad

Roasted Pepper and Mozzarella Salad

A vibrant and flavorful keto salad featuring roasted red peppers, creamy mozzarella, and a drizzle of olive oil. Quick to prepare and makes for a perfect Italian-inspired appetizer or side dish.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: Italian
Keyword: Roasted Pepper Salad, Vegetarian
Servings: 4 servings
Calories: 220kcal

Ingredients

  • 2 large red bell peppers
  • 8 oz fresh mozzarella sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar sugar-free
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400F. Roast the bell peppers on a baking sheet for 20-25 minutes, turning occasionally, until charred. Let cool, then peel and slice into strips.
  • Arrange the roasted pepper slices and mozzarella on a serving platter.
  • Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
  • Top with fresh basil leaves and serve immediately.

Notes

Chef's Tip: Let the roasted peppers cool before peeling - the skin slips off far more easily once they're not piping hot. Keto Swap: none needed - naturally keto.

Nutrition

Calories: 220kcal | Protein: 8g | Fat: 18g | Fiber: 1g
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