Save I was standing in my kitchen on a Tuesday evening, staring at a bag of vegetables that were about to go soft, when I remembered the Caprese salad I'd had at a cafe that morning. The waiter had mentioned they sometimes roasted the tomatoes first, and something clicked. What if I threw everything into the oven and let the heat do the work? Twenty-five minutes later, I was eating what felt like summer and comfort all at once, and I've been making it ever since.
The first time I brought this to a potluck, my friend Sarah kept asking what was in the dressing. She couldn't believe it was just balsamic glaze and olive oil. I'd been nervous because everyone else brought these elaborate dishes, but mine disappeared first. One guest even scraped the bottom of the bowl with a piece of bread, which is the highest compliment I know.
Ingredients
- Zucchini: It soaks up the olive oil and gets golden at the edges, adding a soft, almost buttery texture that balances the acidity of the tomatoes.
- Red and yellow bell peppers: Roasting them makes them sweet and a little smoky, and the mix of colors makes the dish feel alive on the plate.
- Red onion: Cut into wedges so they hold their shape and caramelize instead of turning mushy, they add a gentle sharpness that cuts through the richness.
- Cherry tomatoes: Halved so they blister and release their juices, creating little pockets of concentrated sweetness that mix into the salad.
- Olive oil: Use a good one for tossing the vegetables, it helps them roast evenly and gives everything a silky finish.
- Sea salt and black pepper: Simple seasoning is all you need when the vegetables are this fresh and the roasting does most of the talking.
- Mozzarella pearls: They stay creamy and cool against the warm vegetables, and their mild flavor lets everything else shine.
- Balsamic glaze: Thicker and sweeter than regular vinegar, it clings to the vegetables and adds that classic Caprese tang.
- Extra-virgin olive oil: A final drizzle after roasting brings a fresh, peppery note that ties the whole dish together.
- Honey: Just a teaspoon if you want a little extra sweetness to balance the balsamic, I skip it sometimes depending on my mood.
- Fresh basil: Torn by hand so it releases its oils, it smells like summer and tastes even better.
Instructions
- Get the oven ready:
- Preheat it to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup is a breeze. The high heat is what gives you those caramelized edges.
- Toss the vegetables:
- In a big bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece glistens. Don't be shy with your hands, it's the best way to make sure everything is evenly covered.
- Roast until golden:
- Spread them out on the baking sheet in a single layer, give them space to breathe, and roast for 20 to 25 minutes, stirring once halfway through. You'll know they're done when the edges are browned and the kitchen smells incredible.
- Cool and combine:
- Let the vegetables cool for a few minutes, then transfer them to a serving bowl and gently fold in the mozzarella pearls. The residual heat will soften the cheese just a little without melting it.
- Dress and garnish:
- Drizzle the balsamic glaze and olive oil over the top, add honey if you like, then scatter the torn basil and finish with a few grinds of black pepper. Serve it warm or let it sit at room temperature, both ways are perfect.
Save My mom visited last spring and I made this for lunch on the patio. She kept saying it reminded her of the salads we used to eat in Italy, but better because the vegetables were warm. We sat there for an hour, just talking and picking at the last few bites, and she asked me to write it down for her. That's when I knew this recipe was a keeper.
Making It Your Own
I've added avocado slices when I have them, and the creaminess works beautifully with the roasted vegetables. Toasted pine nuts add a nutty crunch that makes it feel a little fancier, and a sprinkle of Italian seasoning before roasting gives it an herby depth. If you want to make it vegan, swap the mozzarella for a plant-based version and it's just as satisfying.
Serving Suggestions
This salad is perfect as a light lunch on its own, but I've also served it alongside grilled chicken or fish for dinner. It pairs wonderfully with a crisp Sauvignon Blanc or Pinot Grigio, and I've even eaten leftovers cold straight from the fridge the next day. Sometimes I'll spoon it over a slice of crusty bread and call it an open-faced sandwich.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the basil will darken a bit. I actually prefer eating it cold or at room temperature the second day because the flavors have had time to meld. If you want to warm it up, just let it sit on the counter for thirty minutes or give it a quick zap in the microwave.
- Store the dressing separately if you're meal prepping so the vegetables don't get soggy.
- Add fresh basil right before serving leftovers to bring back that bright, herby flavor.
- Don't freeze this one, the texture of the roasted vegetables and mozzarella won't hold up.
Save This salad has become my go-to when I want something that feels special but doesn't require much effort. I hope it finds a place in your kitchen the way it has in mine.
Questions & Answers
- → Can I prepare the vegetables ahead of time?
Yes, you can chop the vegetables 1-2 hours ahead and store them in the refrigerator. Roast them just before serving for the best texture and flavor, as this preserves the caramelization and prevents them from becoming mushy.
- → What's the best temperature for roasting the vegetables?
Preheat your oven to 425°F (220°C). This higher temperature caramelizes the vegetables quickly while keeping them tender inside. Stir halfway through the 20-25 minute cooking time for even browning.
- → Can I use regular mozzarella instead of pearls?
Absolutely. Fresh mozzarella slices work wonderfully as a substitute for pearls. Cut them into bite-sized pieces or leave them whole for a more rustic presentation. Add them just before serving to maintain their creamy texture.
- → Is this salad suitable for vegans?
The salad is naturally vegetarian. To make it vegan, substitute the mozzarella pearls with plant-based mozzarella alternatives, and skip the honey in the dressing or use agave nectar instead.
- → How should I store leftover salad?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is delicious at room temperature. If you prefer it warm, gently reheat the vegetables before serving, but keep the basil and mozzarella separate until plating.
- → What vegetables can I swap or add to this salad?
Feel free to substitute or add eggplant, asparagus, or mushrooms. You can also include avocado after roasting for creaminess, or toasted pine nuts for extra crunch and richness.