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Tri-Colored Bell Pepper Caprese Salad Recipe

Today I’m presenting at the Lady of the Sea General Hospital in Cut Off, La. I’m doing a presentation about healthy salads, sides and desserts for Easter Sunday, which is in a couple of weeks, BTW. Next week I’m going to turn that presentation into a blog post, but this week, I needed to publish this recipe because I’m making this dish as a sample item for that presentation.


I originally got the idea for this tri-colored bell pepper caprese salad recipe from Jeremy’s Aunt Pam. She always makes tasty salads, and this one was no exception. I don’t remember exactly what she put in hers, but I’m assuming it’s just like this recipe – a classic caprese that substitutes colorful bell peppers for tomatoes. At least that’s how I remember it!


Anyway, this recipe couldn’t be easier. We simply start with three bell peppers – one each of red, yellow and orange. Once those are cored, they need to be thinly sliced. Below I’ve set up a visual representation of how that’s easily accomplished.


Coring and Slicing Bell Peppers:

  • First you cut off the top core of the bell pepper.
  • Then you cut out the center core that remains, removing the white pith in the process (may require a little trimming with the knife).
  • Next, for this salad, you cut those pepper halves in half again so that your final slices are small match sticks. These are easier to eat than if you kept the pepper as long as it is naturally.
  • Finally, proceed to slice the four pieces of the pepper very thinly, about 1/8″ thick. Repeat with remaining bell peppers until done.

Besides bell peppers, two other ingredients play key roles in this salad: mozzarella and fresh basil leaves. Not coincidentally, these are the other two main ingredients in a traditional caprese that aren’t tomatoes. I like to get the little mozzarella balls, but if you can’t find those, feel free to use a block of whole milk mozzarella cut into cubes. Just make sure it’s whole milk mozzarella – that’s got the best taste. And of course, use fresh basil leaves. They are so fragrant and delicious.


So I must take this chance to share an update with you on my little basil plant. Some of you may remember that I bought this plant at my local Rouses grocery store back in early January, after accidentally killing my first basil plant. Jeremy and I had named the first basil plant “Basal” (because I’m a dork. And he’s really nice). So this basil plant is called “Basal 2” – because what else would we call it, right?


I am proud to say he is doing very well. I’ve been giving him a sunny spot in my kitchen and making sure he gets the water he needs. I’ve been taking VERY good care of him. He’s basically like my child. Or pet.  As soon as it warms up, he’s getting transplanted outside, where he’ll hopefully live a long, healthy and prosperous life, lasting well into the fall and/or winter. Please keep him in your thoughts – he’s fragile. And I’m just a bit off my rocker…. ok, moving on.

ANYway… Once the bell peppers are chopped and ready to go, the rest of this recipe falls right into place. The only real suggestion I have for you is to let it sit about a half hour before serving. This will allow the flavors to marry and let the bell pepper soften up a little bit. Also, this recipe can be made a day ahead of time. Jeremy had the leftovers from this at lunch the next day, and it was still crispy and delicious. I can’t vouch for how long it will last beyond one day because we’ve never had it last that long. Suffice it to say – it can be made a day in advance.


Ready to get in the kitchen? Me too!! (always) Let’s get to that recipe!

Yield: 3 cups / 3 side servings

Tri-Colored Bell Pepper Caprese Salad Recipe

This modern twist on a delicious Italian classic is a quick, easy, and versatile salad. Try this bell pepper caprese salad recipe as an accompaniment to your next meal!


  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 8 oz package of mini mozzarella balls
  • 1/4 c chopped fresh basil leaves
  • 1 T light olive oil
  • 1/4 t kosher salt


  1. Toss all ingredients in a large mixing bowl.
  2. Cover and refrigerate for half an hour before serving.
  3. Can be made up to a day in advance and can also be easily doubled, if needed.

Total time includes the 30 minutes the salad needs to rest in the fridge.

Prep:10 minutes

Total:40 minutes

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