The Ultimate Mediterranean Summer Refreshment
There is nothing quite like the combination of sun-ripened tomatoes and charred peppers to signal the height of summer. This Tomato & Roasted Pepper Summer Salad is a celebration of seasonal simplicity, elevated by the addition of "naughty" garlic and chilli croutons that provide a satisfying crunch. Inspired by the classic flavors of the Mediterranean, this dish is perfect for long, balmy evenings or as a vibrant side for a weekend barbecue.
The beauty of this salad lies in the contrast of textures: the softness of the roasted peppers, the juiciness of the beef tomatoes, the creaminess of torn mozzarella, and the sharp, spicy bite of homemade ciabatta croutons. If you enjoy salads with a unique twist on toppings, you might also love our Halloumi Croûton Super Salad.
Health Benefits of Seasonal Produce
Beyond its incredible flavor, this salad is a nutritional powerhouse. Beef tomatoes are rich in lycopene, a powerful antioxidant known for heart health and skin protection. Bell peppers, especially when roasted, retain significant amounts of Vitamin C and Vitamin A. By incorporating healthy fats from olive oil and protein from fresh mozzarella, this meal is as nourishing as it is delicious.
Ingredients
- 4 red or yellow bell peppers
- 1 small loaf of ciabatta
- 4 large beef tomatoes
- 2 balls of fresh mozzarella
- 2 cloves of garlic, crushed
- 2 tsp dried chilli flakes
- Fresh basil leaves
- Balsamic vinegar
- Extra virgin olive oil
- Salt and black pepper to taste
Cooking Instructions
- Roast the Peppers: Preheat your oven to 180°C (fan). De-seed the bell peppers and slice them into thin strips. Place them on a lined baking tray, season with salt and pepper, drizzle with olive oil, and roast for 15–20 minutes until softened.
- Prepare the Croutons: While the peppers roast, tear or cut the ciabatta into bite-sized chunks. Place them on a separate tray and toss with olive oil, crushed garlic, and chilli flakes. Roast for about 30 minutes until they reach a deep golden brown and are perfectly crunchy.
- Assemble the Base: Slice the beef tomatoes into thick rounds or wedges. Tear the mozzarella balls into large, rustic chunks. Combine both in a large serving bowl.
- Dress the Salad: Add a generous glug of olive oil, a splash of balsamic vinegar, salt, and pepper to the tomatoes and mozzarella. Mix gently to coat.
- Combine: Add the warm roasted peppers to the bowl and toss everything together so the juices mingle.
- Finish and Serve: Top the salad with the hot garlic croutons and a handful of fresh basil leaves. Serve immediately while the croutons are still crisp.
Serving Suggestions
This salad is substantial enough to be a light lunch on its own, but it also pairs beautifully with grilled halloumi or a crisp glass of white wine. For those days when you need a warmer, faster meal, our Veggie Satay Noodles offer a wonderful contrast in flavor profiles while remaining strictly vegetarian.
