In a bowl, combine olive oil, balsamic vinegar, honey and chili flakes. Season with salt.
Place peppers, onions and zucchini in a bowl. Add 2 tbsp vinaigrette. Mix well.
In a frying pan, over high heat, add a drizzle of olive oil. Add peppers and cook for 3-4 minutes on each side. Remove and place in a bowl, covered, to continue cooking with steam.
In the same pan, add the zucchinis and onions. Cook for 2-3 minutes on each side.
In a bowl, toss the bocconcini with 2 tablespoons of the vinaigrette.
In a bowl, toss arugula with 1 tbsp. of the dressing.
