Peppery Mozzarella Salad

Think of this as a caprese salad with attitude. Sliced mozzarella, thick beefsteak tomatoes, and ripe avocado get layered on plates and doused in a lemon-olive oil dressing spiked with crushed green peppercorns. That hour-long marination lets the peppery, tangy dressing soak into everything.

Green peppercorns bring a completely different heat than black pepper. They’re brighter, almost floral, with a sharp bite that fades fast. Crushing them releases their oils without turning them to powder, so you get bursts of pepper flavor scattered across each bite.

Shallot rings add a mild, sweet onion note that raw red onion would overpower. They soften in the dressing during that marination hour and become almost pickle-like. The half teaspoon of sugar in the dressing balances the lemon juice and keeps the whole thing from tasting too sharp.

Kitchen Tips

• Use fresh mozzarella packed in water, not the rubbery low-moisture block. Fresh mozz absorbs the dressing and stays creamy.
• Slice the avocado last and arrange it just before dressing. It browns faster than the other ingredients.
• Shake the dressing in the jar right before spooning. The oil and lemon separate quickly and you want them emulsified.
• Serve at room temperature, not cold. Chilling mutes the peppercorn heat and the olive oil flavor.

Variations

• Swap green peppercorns for pink peppercorns for a slightly sweeter, fruitier pepper note.
• Add torn prosciutto draped over the top for a heartier appetizer plate.
• Replace lemon juice with balsamic vinegar for a more classic Italian direction.