Photo: Randy Mayor; Styling: Cindy Barr
Serves 6 (serving size: about 1/4 cup)

How to Make It

Step 1

Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.

Step 2

Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.

Ratings & Reviews

Good salad but too much oil

September 17, 2015
Really am enjoying this salad.  Used it as an entrée (appetizer).  But I think there is way too much oil, next time I'll cut it down to 1/4 c.  Lemon adds a lot to the flavor.  Thanks for the recipe. 

KarenLibrarian's Review

January 28, 2013

LoveCookingLite's Review

January 01, 2013
Love this quick and easy recipe. However, I did cut the amount of olive oil significantly, just covering the ingredients. Also, tend to eat it while the peppers are still warm!

DeeMonty's Review

March 22, 2012
This was so oily even when served with a slotted spoon. Also, the sweet peppers made a nice presentation with the stems on, but they were a pain when you were eating it. I was really excited to make this, but overall there was not much flavor.

bella'skitchen's Review

November 26, 2011

Whygal's Review

September 14, 2011
What a great appetizer or salad! I used 2 cups of large diced roasted red and yellow peppers as that is what I had on hand but followed the rest of the recipe as written. The baby peppers would make a nicer presentation for company. Next time I will serve a small piece of fresh baguette to soak up the wonderful marinade! The lemon added just enough flavor to make this dish pop!