Save My cutting board was a mess of bell pepper scraps when my neighbor leaned over the fence and asked what smelled so good. I told her it was just vegetables roasting, but she didn't believe me until I brought her a bowl an hour later. She stood there on my porch, fork in hand, insisting there had to be something more to it. There wasn't, just good olive oil and high heat doing what they do best. That's when I realized this salad didn't need an excuse to exist.
I made this for a backyard dinner once when half the group announced they were trying to eat lighter. I panicked a little, thinking a salad wouldn't feel like enough, but no one left hungry. They kept going back for seconds, scraping the platter clean, and one friend admitted she'd never thought of roasting vegetables for a cold dish before. I didn't tell her I'd only tried it because I had too many bell peppers to use up. Sometimes the best recipes start with mild desperation and a hot oven.
Ingredients
- Zucchini: Dice it into equal pieces so everything roasts evenly, and don't worry if the edges get dark because that's where the flavor hides.
- Red and yellow bell peppers: The mix of colors makes the platter look alive, and roasting brings out a sweetness you don't get raw.
- Red onion: Cut into wedges instead of thin slices so they hold their shape and turn jammy at the edges.
- Cherry tomatoes: Halve them so they blister and release their juices, which soak into everything else on the pan.
- Olive oil: Use enough to coat the vegetables lightly but not drown them, or they'll steam instead of roast.
- Sea salt and black pepper: Season before roasting so the flavors bake in, not just sit on top.
- Mozzarella pearls: These little bocconcini balls stay tender and creamy, and they don't need slicing which saves time.
- Balsamic glaze: The thick syrupy kind works better here than regular vinegar because it clings to the vegetables instead of pooling at the bottom.
- Extra virgin olive oil: A final drizzle of the good stuff adds richness and ties the whole dish together.
- Honey: Optional, but a teaspoon balances the acidity if your balsamic is sharp.
- Fresh basil: Tear it by hand right before serving so it stays bright green and fragrant.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup stays easy. This high heat is what gives the vegetables their caramelized edges.
- Toss the vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, using your hands to make sure every piece is coated. Don't be shy with the oil or the vegetables will dry out instead of getting golden.
- Roast until caramelized:
- Spread everything in a single layer on the baking sheet, making sure pieces aren't crowded, and roast for 20 to 25 minutes, stirring once halfway through. You'll know they're done when the edges are browned and the tomatoes have started to collapse.
- Cool slightly:
- Let the vegetables sit on the pan for a few minutes so they firm up a bit and stop steaming. This also keeps the mozzarella from melting completely when you add it.
- Combine with cheese:
- Transfer the roasted vegetables to a serving platter or large bowl and gently fold in the mozzarella pearls. Be careful not to smash the tomatoes or break up the cheese.
- Dress and garnish:
- Drizzle with balsamic glaze and extra virgin olive oil, add honey if you want a touch more sweetness, then scatter torn basil leaves and a few grinds of black pepper over the top. Serve warm or let it come to room temperature, both ways taste right.
Save One evening I served this to someone who claimed they hated cooked tomatoes, and I watched them pick around the cherry tomatoes at first, suspicious. By the end of the meal, their fork was chasing down every last roasted tomato half on the platter. They looked up, embarrassed, and said maybe they'd been wrong all these years. I didn't gloat, but I did make a mental note that roasting changes everything, even minds.
Make It Your Own
I've added cubed eggplant when I had it on hand, and it soaks up the olive oil like a sponge, turning soft and rich. Toasted pine nuts scattered on top add crunch and a buttery flavor that plays well with the balsamic. If you want more protein, toss in white beans or chickpeas with the mozzarella. A handful of arugula stirred in at the end gives it a peppery bite that cuts through the sweetness.
Serving and Storing
This salad sits happily on a buffet table for an hour without wilting, which makes it perfect for potlucks or casual gatherings. I've packed it in a container for lunch the next day, and it tastes just as good cold, though the basil darkens a bit. If you're making it ahead, roast the vegetables and store them in the fridge, then bring them to room temperature and add the cheese and dressing right before serving. Leftovers keep for two days, but the mozzarella gets softer and starts to weep a little.
What to Serve It With
I've served this alongside grilled chicken or fish when I needed something light but satisfying, and it never feels like an afterthought. It also works as a main dish if you add crusty bread and maybe a bowl of soup. A crisp white wine like Sauvignon Blanc or Pinot Grigio is the right match, cold enough to cut through the richness of the cheese.
- Pair it with garlic bread to soak up the balsamic drizzle pooling at the bottom of the bowl.
- Serve it over a bed of mixed greens if you want to stretch it into a larger meal.
- Set out a dish of flaky sea salt on the side so people can adjust the seasoning themselves.
Save This salad has become my answer when I want something that looks impressive but doesn't require much skill or stress. It's proof that good ingredients and a hot oven can do most of the work for you.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can roast the vegetables up to 2 hours ahead and store them in an airtight container. Add the mozzarella and dressing just before serving to keep everything fresh and prevent the cheese from softening too much.
- → What vegetables work best for roasting?
Firm vegetables with similar cooking times work best. Zucchini, bell peppers, eggplant, and cherry tomatoes are ideal. Avoid softer vegetables like spinach or mushrooms that break down too quickly in high heat.
- → How do I prevent the vegetables from getting too soft?
Cut vegetables into similar-sized pieces for even cooking, spread them in a single layer without crowding, and stir halfway through. Check at 20 minutes to avoid overcooking.
- → Can I make this vegan?
Absolutely. Replace the mozzarella pearls with plant-based mozzarella or cashew cheese. The rest of the ingredients are naturally vegan-friendly.
- → What's the best way to serve this salad?
Serve it warm or at room temperature on a platter for a stunning presentation. The salad pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio.
- → Can I add other ingredients to customize it?
Yes, consider adding avocado slices, toasted pine nuts, crispy chickpeas, or grilled bread for extra substance. You can also experiment with different dressings like balsamic vinaigrette or creamy tahini.