Arugula, Mozzarella, Roasted Red Pepper and Mint Salad

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  • Level: Easy
  • Total: 45 min (includes steaming time)
  • Active: 25 min
  • Yield: 4 servings
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1/3 cup olive oil

3 tablespoons mayonnaise 

2 tablespoons red wine vinegar 

1 teaspoon Dijon mustard 

1 small shallot, minced 

1/2 lemon, juiced 

Kosher salt and freshly ground black pepper 

1 red bell pepper 

6 cups arugula (about 3 ounces) 

1/2 cup torn fresh mint leaves 

3 balls mozzarella bocconcini, sliced 


  1. Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
  2. Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
  3. Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.