Roasted Red Pepper & White Bean Caprese Salad

A high-protein, meal prepable spin on a classic Caprese salad.

Hey gang!

This week’s meal prep salad is a riff on what I think is one of the world’s most perfect dishes, Caprese salad. Roasted red peppers, fresh tomatoes, mozzarella cheese, & more get tossed in a super simple but killer creamy balsamic dressing.

Macros along with low-calorie & high-protein versions are at the bottom of this post and I give a few tips on the best way to make thick & creamy dressings like the one in the video below.

I hope you enjoy!

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Roasted Red Pepper & White Bean Caprese Salad

Servings: 4 LARGE dinner portions, 8 small side portions
Store in an airtight container and use within 5-7 days.

Salad Ingredients:
2 16oz can white beans, drained & rinsed (200g after draining)
1 16 oz jar roasted red peppers, sliced into small strips (450g)
8 oz mozzarella cheese, diced (225g) (or vegan alternative, this is my favorite)
1 large green bell pepper, diced (225g)
1 small yellow bell pepper, diced (125g)
1 pint cherry tomatoes, diced (300g)
1 packed cup kale, chopped (30g)
Large handful basil, sliced (1.25oz, 25g)
Creamy Balsamic Dressing or store bought balsamic dressing, to taste* (recipe below)

*I typically use about 2/3 of the yield from my recipe below and macros will reflect that amount.

Instructions: