Pin this My neighbor showed up one August afternoon with a bag of zucchini from her garden and a challenge: make something that wasn't zucchini bread. I had bell peppers turning soft in the crisper and a tub of mozzarella pearls I'd bought on impulse. What started as improvisation turned into this salad, and now it's my go-to whenever I need something that looks impressive but comes together without much fuss. The roasted vegetables get these sweet, caramelized edges that make the whole dish feel special.
I brought this to a potluck last spring, worried it might seem too simple next to everyone's elaborate casseroles. It was the first dish to disappear. Three people asked for the recipe, and one friend admitted she'd gone back for thirds. Sometimes the simplest preparations let good ingredients speak loudest, and this salad proves it every time.
Ingredients
- Zucchini: Choose firm, medium-sized ones because they hold their shape better when roasted and won't turn mushy.
- Bell peppers: The mix of red and yellow adds visual appeal and a subtle sweetness that deepens in the oven.
- Red onion: Cut into wedges so they soften and caramelize without falling apart completely.
- Cherry tomatoes: Halve them so they release some juice and get slightly jammy at the edges.
- Olive oil: Use enough to coat everything lightly, it helps with browning and carries the seasoning.
- Sea salt and black pepper: Season generously before roasting because vegetables need more salt than you think.
- Mozzarella pearls: These little bocconcini add creamy pockets throughout the salad and look charming on the platter.
- Balsamic glaze: The thick, syrupy kind works best, it clings to the vegetables instead of pooling at the bottom.
- Extra-virgin olive oil: A finishing drizzle adds richness and a peppery note that balances the sweetness.
- Honey: Optional, but a teaspoon rounds out the acidity if your balsamic is particularly sharp.
- Fresh basil: Tear it just before serving so it stays bright green and fragrant.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper to prevent sticking. This high temperature is key for getting those caramelized edges.
- Season the Vegetables:
- Toss all your chopped vegetables with olive oil, salt, and pepper in a large bowl until everything glistens. Don't skimp on the tossing, every piece should be coated.
- Roast Until Caramelized:
- Spread the vegetables in a single layer, giving them space so they roast instead of steam. Stir them once halfway through, and pull them out when the edges turn golden and sweet smelling, about 20 to 25 minutes.
- Cool Slightly:
- Let the vegetables sit for a few minutes off the heat so they don't melt the mozzarella completely when you combine them. A little warmth is nice, but you want the cheese to stay intact.
- Combine with Cheese:
- Transfer the vegetables to your serving dish and gently fold in the mozzarella pearls. Be careful not to break them apart too much.
- Dress and Garnish:
- Drizzle with balsamic glaze and a swirl of extra-virgin olive oil, add honey if you like, then scatter torn basil over the top and finish with freshly ground pepper. Serve right away or let it sit at room temperature.
Pin this One evening I made this for myself after a long day, ate it straight from the baking sheet with a fork, and realized comfort food doesn't always mean heavy. The warm vegetables, cool mozzarella, and bright basil felt like a reset button. Now it's what I make when I need to feed myself something that actually feels like care.
Choosing Your Vegetables
You can swap in eggplant, asparagus, or even cauliflower depending on what looks good at the market. Just keep the pieces roughly the same size so everything roasts evenly. I've learned that mushrooms release too much water and make the salad soggy, so I skip those. Yellow squash works just as well as zucchini, and sometimes I throw in a handful of grape tomatoes if cherry tomatoes are expensive.
Serving Suggestions
This salad sits happily on a table for an hour or two without wilting, which makes it perfect for gatherings. I've served it alongside grilled chicken, piled it onto crusty bread for an open-faced sandwich, and even tucked it into wraps the next day. It's substantial enough to be a light lunch on its own, especially if you add avocado or a handful of toasted pine nuts for extra richness.
Make-Ahead and Storage
You can roast the vegetables a day ahead and keep them in the fridge, then bring them to room temperature before assembling. The mozzarella and dressing should be added just before serving so the basil stays fresh and the cheese doesn't get watery. Leftovers keep for about two days, though the basil will darken and the vegetables will soften a bit.
- Reheat leftover vegetables gently in a skillet if you prefer them warm again.
- Store the dressed salad and undressed components separately to extend freshness.
- If making ahead for a party, prep everything and assemble right before guests arrive.
Pin this This salad has a way of making ordinary weeknights feel a little more intentional, like you took time to do something thoughtful even when time was short. I hope it becomes one of those recipes you reach for without thinking, the kind that just works.
Frequently Asked Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can roast the vegetables several hours ahead and store them in an airtight container. Add the mozzarella pearls and dressing just before serving to maintain their texture and freshness.
- → What vegetables work best for roasting?
Vegetables with similar cooking times work best. Zucchini, bell peppers, onions, and cherry tomatoes are ideal. You can also add eggplant, asparagus, or cherry tomatoes. Cut everything to roughly the same size for even caramelization.
- → How do I achieve that caramelized texture?
Ensure vegetables are tossed evenly with olive oil and spread in a single layer on the baking sheet. Don't overcrowd the pan, and stir halfway through roasting at 425°F. The dry heat concentrates flavors and creates golden, tender edges.
- → Can I serve this warm or cold?
This salad is versatile and delicious both ways. Serve it warm right from the oven for maximum flavor, or let it cool to room temperature for a lighter feel. Avoid refrigerating before serving, as cold temperatures can mute the flavors.
- → What are good substitutions for mozzarella?
Fresh sliced mozzarella works beautifully if you don't have pearls. For a vegan version, use plant-based mozzarella. Burrata, feta, or goat cheese offer interesting flavor variations while maintaining the creamy element.
- → How should I store leftovers?
Store roasted vegetables and mozzarella separately in airtight containers for up to three days. Keep the balsamic dressing separate and combine everything just before eating to preserve texture and prevent the basil from darkening.