Baby Capsicum Salad

This baby capsicum salad is a light and crunchy addition to any meal, or even enjoyed on its own. We added bocconcini, which are small Italian mozzarella balls  “little bites”. These are perfect for a salad as they add an element of protein to the dish without minimising the crunch of the other ingredients, and keep the salad meat free for a perfect vegetarian dish.

Baby capsicum salad

HANDS-ON TIME 20 min | TOTAL TIME 30 min | SERVES 4

INGREDIENTS

• ¼ cup olive oil
• 2 medium red onions, cut into thick wedges
• 350 grams sweet mini bell capsicums, halved, seeded
• 250 grams cherry tomatoes, halved
• 2 Mediterranean cucumbers, coarsely chopped
• 1 ½ tbsp lemon juice
• 50 grams toasted pine nuts
• 60 grams baby spinach leaves
• 220 grams bocconcini, torn
• ¼ cup basil pesto

METHOD

DRIZZLE 1 tablespoon of the oil on a heated grill plate or frying pan over medium-high heat. 

COOK the onions for 2 minutes until they are slightly softened. Add the mini capsicums, cook for 3 minutes or until just tender. Transfer to a bowl, cool for 10 minutes.

ADD the tomatoes and cucumber with the remaining oil, juice, pine nuts, spinach and bocconcini, toss gently to combine and season. Drizzle with the basil pesto to finish off.

Tip from the team:  if you can’t source bocconcini, feel free to substitute them for some crumbled feta or goat’s cheese, or even fresh avocado.

Print Recipe

Baby Pepper Salad

Serves: 4

Ingredients

• ¼ cup olive oil
• 2 medium red onions, cut into thick wedges
• 350 grams sweet mini bell peppers, halved, seeded
• 250 grams cherry tomatoes, halved
• 2 Mediterranean cucumbers, coarsely chopped
• 1 ½ tbsp lemon juice
• 50 grams toasted pine nuts
• 60 grams baby spinach leaves
• 220 grams bocconcini, torn
• ¼ cup basil pesto

Instructions

1

DRIZZLE 1 tablespoon of the oil on a heated grill plate or frying pan over medium-high heat. 

2

COOK onions for 2 minutes or until slightly softened. Add bell peppers, cook for 3 minutes or until just tender. Transfer to a bowl, cool for 10 minutes.

3

ADD tomatoes and cucumber with the remaining oil, juice, pine nuts, spinach and bocconcini, toss gently to combine and season. Drizzle with pesto.

Did you make this recipe? Make sure to tag us on Instagram @foodandhomesa!

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Sjaan Van der Ploeg

Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.