← All recipes

🍽️ Colorful Antipasti Salad with Peppers, Mushrooms, and Mozzarella

338 kcal · 30 min · 4 servings

Ingredients

• 4 Bell Peppers (green and yellow)
• 300 g Cherry Tomatoes
• 300 g Mini Mozzarella Balls
• 300 g Mushrooms (e.g. Portobello or Chestnut)
• Olive Oil
• Balsamic Vinegar
• Salt
• Pepper (from the mill)
• Basil (for garnish)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the core.
3. 3. Cut the peppers into wide strips.
4. 4. Wash the tomatoes.
5. 5. Let the tomatoes drain well.
6. 6. Let the mozzarella drain well as well.
7. 7. Clean the mushrooms (remove dirt).
8. 8. Slice the mushrooms.
9. 9. Heat 2 to 3 tablespoons of oil in a pan.
10. 10. Fry the pepper strips in the hot oil.
11. 11. Fry the mushrooms in the hot oil.
12. 12. Fry the peppers and mushrooms for about 4 minutes each.
13. 13. Remove the pan from the heat.
14. 14. Deglaze the peppers with a little balsamic vinegar.
15. 15. Deglaze the mushrooms with a little balsamic vinegar.
16. 16. Season the peppers with salt and pepper.
17. 17. Season the mushrooms with salt and pepper.
18. 18. Let the peppers and mushrooms cool down.
19. 19. Mix 3 tablespoons of balsamic vinegar with 3 tablespoons of oil.
20. 20. Season the dressing mixture with salt and pepper.
21. 21. Gently fold the tomatoes into the dressing mixture.
22. 22. Gently fold the mozzarella into the dressing mixture.
23. 23. Arrange the peppers and mushrooms on a platter.
24. 24. Garnish the salad with fresh basil.
25. 25. Serve the tomato-mozzarella salad together with the pepper-mushroom arrangement.

Nutrition per serving

• kcal: 338
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 11 g