Pin it My neighbor knocked on the door one July afternoon with a basket of bell peppers and zucchini from her garden, more than she could possibly use. I stood there holding this mountain of vegetables, wondering how to make them feel special instead of just another roasted batch. That's when I remembered the little mozzarella pearls I'd grabbed on a whim at the market, and the balsamic glaze sitting in my pantry. What came together that evening wasn't just a salad—it was a celebration of summer colors that made everyone at the table pause mid-conversation.
I brought this to a potluck once, worried it might seem too simple next to all the casseroles and layered dips. But I watched people come back for seconds, scraping up every last mozzarella pearl and pepper chunk with their forks. One friend asked if I'd taken a cooking class, and I had to laugh because the whole thing happened on a baking sheet. It taught me that bright, honest flavors don't need to hide behind complexity.
Ingredients
- Zucchini: Dice it into even pieces so it roasts uniformly and gets those golden edges without turning mushy.
- Red and yellow bell peppers: The mix of colors isn't just pretty, the red brings sweetness and the yellow adds a milder, fruity note.
- Red onion: Cut into wedges, not thin slices, so they soften and caramelize instead of burning.
- Cherry tomatoes: Halve them so their juices concentrate and mingle with the other vegetables as they roast.
- Olive oil: This helps everything caramelize and keeps the vegetables from sticking to the pan.
- Sea salt and black pepper: Simple seasoning that lets the natural sweetness of the roasted vegetables shine through.
- Mozzarella pearls: These little balls stay creamy and soft, melting just slightly when you fold them into warm vegetables.
- Balsamic glaze: The thick, syrupy kind that clings to everything and adds that sweet-tangy punch.
- Extra-virgin olive oil: A drizzle at the end brings richness and ties the dressing together.
- Honey: Optional, but a teaspoon makes the balsamic glaze taste like dessert without being cloying.
- Fresh basil: Tear it with your hands right before serving so it releases that fragrant, peppery aroma.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup is a breeze. The high heat is key for getting those caramelized edges.
- Toss the vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, making sure every piece is coated. Your hands work better than a spoon here.
- Roast until golden:
- Spread everything in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring once halfway through so all sides get that caramelized color. Let them cool for a few minutes so the mozzarella doesn't melt completely.
- Add the cheese:
- Transfer the roasted vegetables to a serving platter or bowl and gently fold in the mozzarella pearls. They'll soften just enough from the warmth without losing their shape.
- Dress and garnish:
- Drizzle with balsamic glaze and extra-virgin olive oil, adding honey if you want a sweeter touch, then scatter torn basil leaves and a few grinds of black pepper over the top. Serve it warm or let it come to room temperature.
Pin it One evening I made this for myself after a long day, not expecting much beyond a quick dinner. I sat on the porch with the bowl in my lap, and the combination of warm vegetables, cool mozzarella, and that sticky balsamic drizzle felt like a small act of kindness I'd given myself. It reminded me that cooking doesn't always have to be for someone else to matter.
How to Make It Feel Like Your Own
I've added a handful of toasted pine nuts when I want extra crunch, and once I stirred in diced avocado for creaminess that made it almost like a warm grain bowl. A sprinkle of Italian seasoning before roasting gives it an herby, pizza-like vibe, and I've swapped the mozzarella pearls for torn burrata when I'm feeling indulgent. If you have leftover roasted garlic cloves, toss those in too—they add a mellow sweetness that makes everything taste more layered.
What to Serve It With
This salad works as a side next to grilled chicken or fish, but I've also eaten it as a main with a slice of crusty bread for scooping. It pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, and I've even served it alongside pasta when I wanted something light to balance a heavier dish. On picnic days, I pack it in a container and let it sit at room temperature, where the flavors meld and somehow taste even better.
Storing and Making Ahead
You can roast the vegetables a day ahead and keep them in the fridge, then bring them to room temperature or warm them gently before adding the mozzarella and dressing. The salad holds up for about two days in the fridge, though the basil will wilt and the mozzarella will firm up, so I like to refresh it with a few torn basil leaves and an extra drizzle of olive oil before serving. If you're meal prepping, keep the dressing and cheese separate until you're ready to eat.
- Roast extra vegetables and use them in grain bowls or frittatas the next day.
- Save any leftover balsamic glaze for drizzling over fresh strawberries or vanilla ice cream.
- If the salad feels dry after storing, a splash of olive oil and a squeeze of lemon juice will bring it back to life.
Pin it This salad has become my answer to summer abundance and the craving for something that tastes both comforting and light. I hope it finds a place on your table, whether you're cooking for a crowd or just treating yourself to something colorful and good.
Recipe Questions & Answers
- → Can I prepare the roasted vegetables ahead of time?
Yes, roast the vegetables up to 2 days ahead and store in an airtight container in the refrigerator. Assemble with mozzarella and dressing just before serving to keep the salad fresh and prevent the cheese from becoming too soft.
- → What vegetables work best for roasting in this dish?
Zucchini, bell peppers, red onion, and cherry tomatoes are ideal because they caramelize beautifully at high heat. You can also add eggplant, asparagus, or mushrooms for variety. Cut similar-sized pieces to ensure even roasting.
- → Can I make this salad vegan?
Absolutely. Substitute mozzarella pearls with plant-based mozzarella or marinated tofu. Use maple syrup or agave instead of honey. The roasted vegetables and balsamic drizzle provide wonderful flavor on their own.
- → How should I store leftovers?
Store roasted vegetables and mozzarella separately in airtight containers for up to 3 days. Keep the balsamic glaze and basil separate to assemble fresh. The salad is delicious served at room temperature the next day.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or Pinot Grigio complements the roasted vegetables and balsamic flavors beautifully. The acidity and freshness balance the caramelized vegetables and creamy cheese perfectly.
- → Can I add protein to make this heartier?
Yes, top with grilled chicken, chickpeas, or white beans for added protein. For a lighter option, pine nuts or pumpkin seeds provide crunch and nutritional value without changing the core flavors.