This Warm Salad with Artichoke Hearts, Roasted Peppers, and Mozzarella is a vibrant and flavorful dish that’s perfect for a light lunch or a refreshing dinner side. The combination of tender artichokes, sweet roasted peppers, tangy capers, and creamy mozzarella is tossed with crisp romaine and a touch of balsamic vinegar, creating a harmonious blend of textures and flavors. The salad is lightly warmed, which helps to bring out the richness of the ingredients, making it a comforting yet healthy meal option.
Ingredients:
- 2 teaspoons extra virgin olive oil, divided
- 1/4 cup chopped red onion
- 1/3 cup chopped roasted peppers (jarred or homemade)
- 4 artichoke hearts (canned), cut into quarters
- 1 tablespoon capers
- 1 1/2 tablespoons balsamic vinegar
- 2 ounces fresh mozzarella, diced
- 1 1/2 cups chopped romaine hearts
- A dash of salt and black pepper, adjusted to your preference
Instructions:
Step 1: Sauté the Vegetables
- In a skillet, heat 1 teaspoon of extra virgin olive oil over medium heat.
- Add the chopped red onion and sauté for 2-3 minutes until softened and slightly translucent.
- Stir in the roasted peppers and artichoke hearts, cooking for another 2 minutes until warmed through.
Step 2: Add the Capers and Balsamic Vinegar
- Add the capers to the skillet and stir gently.
- Drizzle the balsamic vinegar over the mixture and stir to combine.
- Let it cook for 1 more minute to allow the flavors to meld. Add a dash of salt and black pepper to suit your taste.
Step 3: Assemble the Salad
- In a large bowl, toss the chopped romaine hearts with the remaining teaspoon of olive oil.
- Add the warm vegetable mixture from the skillet and gently toss everything together.
- Sprinkle the diced mozzarella on top and give the salad a final light toss to combine all the ingredients.
Step 4: Serve
- Serve the warm salad immediately, garnished with additional black pepper or a sprinkle of fresh herbs if desired.
Conclusion:
This Warm Salad with Artichoke Hearts, Roasted Peppers, and Fresh Mozzarella is a delightful combination of flavors and textures. The sautéed vegetables add a comforting warmth, while the fresh mozzarella and balsamic vinegar provide a creamy, tangy contrast. It’s a quick and easy dish perfect for any time of the year, whether as a light main or a flavorful side.
Warm Salad with Artichoke Hearts, Roasted Peppers, and Fresh Mozzarella
A delicious warm salad combining sautéed artichokehearts, roasted peppers, red onions, and capers, tossed with fresh mozzarella,crisp romaine, and balsamic vinegar. Perfect for a light yet satisfying meal.
- 2 teaspoons extra virgin olive oil (divided)
- 1/4 cup chopped red onion
- 1/3 cup chopped roasted peppers (jarred or homemade)
- 4 artichoke hearts (canned, cut into quarters)
- 1 tablespoon capers
- 1 1/2 tablespoons balsamic vinegar
- 2 ounces fresh mozzarella (diced)
- 1 1/2 cups chopped romaine hearts
- A dash of salt and black pepper (adjusted to your preference)
Step 1: Sauté the Vegetables
- In a skillet, heat 1 teaspoon of extra virgin olive oil over medium heat.
- Add the chopped red onion and sauté for 2-3 minutes until softened and slightly translucent.
- Stir in the roasted peppers and artichoke hearts, cooking for another 2 minutes until warmed through.
Step 2: Add the Capers and Balsamic Vinegar
- Add the capers to the skillet and stir gently.
- Drizzle the balsamic vinegar over the mixture and stir to combine.
- Let it cook for 1 more minute to allow the flavors to meld. Add a dash of salt and black pepper to suit your taste.
Step 3: Assemble the Salad
- In a large bowl, toss the chopped romaine hearts with the remaining teaspoon of olive oil.
- Add the warm vegetable mixture from the skillet and gently toss everything together.
- Sprinkle the diced mozzarella on top and give the salad a final light toss to combine all the ingredients.
Step 4: Serve
- Serve the warm salad immediately, garnished with additional black pepper or a sprinkle of fresh herbs if desired.