Roasted Pepper and Heirloom Tomato Caprese

August 21, 2018

Author Notes:

Adapted from Bon Appetite, this Summery caprese uses the seasons most delicious mix of charred peppers, fresh herbs and heirlooms. Don't skimp on the smoked mozz!

What We Eat Gals

Serves: 4
Prep time: 15 min
Cook time: 15 min


  • 1 pound Mixed peppers (I used cherry peppers, anaheim and sweet baby bell peppers)
  • 2 Medium heirloom tomatoes, cut in 1 inch slices
  • 1 cup Heirloom cherry tomatoes, halved
  • 1 Ball smoked mozzerella, torn
  • 1/2 cup Basil, torn
  • 1 bunch Chives, minced
  • Drizzle of extra virgin olive oil
  • Zest of 1 lemon
  • Salt and pepper, to taste
In This Recipe


  1. Preheat the oven to 425 degrees. On a parchment-lined sheet tray, toss whole peppers with a glug of olive oil, salt and pepper. Char in oven for 20 minutes, being sure to flip halfway for even cooking. Remove and allow to cool.
  2. Build the salad by layering peppers, heirloom tomatoes, herbs. lemon zest and cheese. Finish with a drizzle of olive oil, a good pinch of salt and fresh cracked pepper. Enjoy!

More Great Recipes:
Salad|American|Pepper|Vegetable|Tomato|Cheese|Serves a Crowd|5 Ingredients or Fewer|Make Ahead|Father's Day|Memorial Day|Mother's Day