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Roasted Pepper and Burrata Salad ona. large round white platter on top of a dark green cloth

Roasted Pepper and Burrata Salad

  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cool time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Appetizers & Bites, Salads & Dressings
  • Method: Oven
  • Cuisine: Italian
  • Diet: Gluten Free


Sweet bell peppers are roasted until they blister and blacken, easily parting with their skin, then are layered with torn chunks of deliciously creamy burrata cheese. A drizzle of olive oil, balsamic vinegar, and fragrant basil dress the top and a sprinkle of flaky sea salt completes the dish. This Italian Caprese-inspired salad makes a wonderful addition to your summer meal plan as an antipasto and carries well into the fall months as well.


  • 1 1/2 tsp avocado oil (to coat the pan)
  • 3 large (about 375 g) yellow, orange, and/or red bell peppers, sliced in half, stemmed, and deseeded
  • 8 oz burrata cheese
  • 3-4 tbsp olive oil, adjusted to taste
  • 2-3 tbsp balsamic vinegar, adjusted to taste
  • 13 g (about 1/3 cup) fresh basil
  • 1 1/2 tsp flaky sea salt, adjusted to taste
  • Optional: sliced baguette or torn crusty bread


  1. Set your oven to broil on high (generally around 500 degrees F / 260 C). Move the oven rack to the top third of the stove for best results. If your oven does not have a broil setting or taps out at 450 degrees F, you can roast at 450 degrees F/ 230 C instead.
  2. Brush a baker's half sheet with a light layer of avocado oil (which has a smoke point of about 520 degrees F / 270 C). Place bell pepper halves on the sheet cut side down.
  3. Broil until the tops are nicely charred and beginning to blister and blacken in some areas, about 20 minutes. If tops are not brown enough to your liking, continue to broil in 5-minute increments until they reach your desired level of blackened.
  4. Transfer the peppers to a heat-proof glass bowl with a secure lid (or cling wrap) to cool (I find that a pair of kitchen tongs is helpful for this step). Cooling the peppers down in this way allows them to steam a bit and helps make the skins super easy to peel away once cooled.
  5. Once the peppers have cooled enough to safely handle, peel the skins from them, discarding the skin.
  6. Divide the pepper halves each into 4 pieces (you should be able to tear them easily) and arrange on a large platter. Dress with torn pieces of burrata cheese. Drizzle olive oil and balsamic vinegar over the top of the salad and finish with a sprinkle of the basil leaves and flaky sea salt.
  7. Serve cold with optional sliced baguette or torn crusty bread.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 serving
  • Calories: 202
  • Sugar: 3 g
  • Sodium: 781 mg
  • Fat: 17 g
  • Saturated Fat: 7 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 33 mg

Keywords: bell peppers, burrata, balsamic vinegar