I have been cooking a lot of Indian dishes lately. Well, I always do, but it felt time to balance the South Indian flavours with a nice, fresh salad. So onto the grill (BBQ) went the red capsicums, plus eggplants for another (Indian) dish, and in the time it takes to sip my cuppa tea, they were all roasted to perfection. It is really the best way to roast peppers and eggplants.
This salad is a combination of the red peppers with home-cooked white beans (use canned if you like), mozzarella and some herbs. It is so simple really, but it is fresh and inviting, and absolutely healthy too.
Are you looking for other Red Pepper Salads? Try these: Pasta and Roasted Pepper Salad with Walnuts, Light Pasta Salads, Radiant Autumn Salad of Peppers; Rustic Spicy Butter Beans, Red Pepper and Tomato Salad with Crispy Flatbread, and Italian Roasted Red Pepper Salad.
Or perhaps you would like to be inspired by Salads in general. Try Gorgonzola and White Bean Salad with Chickpeas, Marinated Buffalo Mozzarella and Tomato, Green Peppers in Yoghurt, Tomato Salad with Green Olives, and Moroccan Carrot Salad.
Want more? Browse all of the Red Pepper Salads and all of our many and varied Salads. We love Bittman Salads, so have a look at those. Or explore all of the Capsicum recipes and our dishes suited to Early Autumn. Enjoy!
Roasted Red Pepper Salad with White Beans and Mozzarella
Slice some roasted and peeled red capsicums and fresh mozzarella. Toss with some cooked white beans and chopped shallot and chopped fresh parsley. Dress with extra virgin olive oil and red wine vinegar.
recipe notes and alternatives
Replace the parsley with a little finely chopped, tender leaves of rosemary for an Autumnal flavour addition.
Add finely chopped chives, even swapping out the shallot if you care to.