Print Recipe

Veritable Quandary Roasted Red
Pepper and Mozzarella Salad




  1. Bring wine to a simmer, add golden raisins, remove from heat and let set until raisins plump, at least 15 minutes.
  2. Meanwhile, char fresh red peppers over an open fire or gas flame. Place peppers in brown paper bag until cool. Peel and seed peppers, reserving any liquid that accumulates. Cut into 1-inch-square pieces.
  3. Cut mozzarella into 1-inch cubes. Toss together peppers, raisins and white wine, mozzarella, basil, garlic and red pepper flakes.
  4. Whisk together oil, vinegar and any accumulated liquid from charred peppers, and drizzle over salad.
  5. Season with kosher salt and pepper.
  6. Serve at room temperature.

* Or use three 13- or 14-ounce jars roasted red peppers, or 2 jars red and 1 yellow, drained on paper towels to remove excess juice.

Source: Executive Chef Annie Cuggino, Veritable Quandary


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.