Description
This Roasted Pepper and Burrata Salad is a perfect way to savor the late summer pepper harvest. Sweet bell peppers are roasted until blistered, then layered with creamy burrata cheese, and finished with a drizzle of olive oil, balsamic vinegar, and fresh basil. Inspired by Italian Caprese, this vibrant salad is ideal as a summer antipasto and transitions seamlessly into fall.
Ingredients
Scale
- 1 1/2 tsp avocado oil (to coat the pan)
- 3 large yellow, orange, and/or red bell peppers (about 375 g)
- 8 oz burrata cheese (4 small balls)
- 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, torn crusty bread, or croccantini crackers
Instructions
- Prepare the Peppers:
- Preheat your oven to broil on high (around 500° Fahrenheit / 260° Celcius) or set it to roast at 450° Fahrenheit / 230° Celcius. Move the oven rack to the top third for broiling, or the center for roasting.
- While the oven is preheating, slice the bell peppers in half, stem, and deseed them.
- Lightly brush a baking sheet with avocado oil, and place the pepper halves cut side down on the sheet.
- Cook the Peppers:
- Broiling Option: Broil the peppers for 8-10 minutes until their tops are nicely charred and beginning to blister. If the tops aren’t browned enough to your liking, continue to broil in 2-minute increments until they reach your desired level of blackening.
- Roasting Option: Roast the peppers for 25-30 minutes at 450° Fahrenheit / 230° Celcius, or until they are tender and slightly charred.
- Steam and Peel the Peppers:
- Using kitchen tongs, transfer the cooked peppers to a heat-proof glass bowl with a secure lid or cover with cling wrap (or a plate in a pinch).
- Allow them to cool and steam, which will loosen the skins. Once cooled enough to handle, peel away the skins and discard them.
- Assemble the Salad:
- Tear the peeled pepper halves into smaller pieces and arrange them on a large platter.
- Tear the burrata cheese into chunks and scatter over the peppers.
- Drizzle with olive oil and balsamic vinegar, then finish with fresh basil leaves and a sprinkle of flaky sea salt.
- Serve:
- Serve the salad cold, optionally accompanied by slices of baguette, torn crusty bread, or croccantini crackers.
Notes
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.
Nutrition
- 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