The Apulia Burrata and Roasted Peppers Salad is a dish that captures the essence of the southern Italian region of Apulia (Puglia in Italian). Known for its sun-soaked landscapes, olive groves, and a rich culinary tradition centered around fresh, simple ingredients, Apulia is home to some of Italy’s most beloved gastronomic treasures. Among them is burrata, an incredibly creamy cheese that boasts a luscious, buttery texture.
The Heart of the Dish – Burrata
Burrata is one of Italy’s most celebrated cheeses. Originating from Apulia, it is made from cow’s milk and consists of an outer shell of mozzarella encasing a rich, creamy stracciatella-filled center. The name burrata comes from the Italian word burro, which means butter, a nod to its luxurious, melt-in-the-mouth quality. Traditionally, this cheese was a way for cheesemakers to use leftover mozzarella scraps, mixing them with cream to create the indulgently soft and delicate filling.
When paired with sweet, smoky roasted bell peppers, burrata truly shines. The combination of charred red and yellow peppers with fresh basil, extra-virgin olive oil, and aged balsamic vinegar is a perfect example of Mediterranean cuisine, where simplicity meets balance and depth of flavor.
The Role of Roasted Peppers
Roasting bell peppers enhances their natural sweetness and offers a subtle smokiness that contrasts beautifully with the cool, milky burrata. In Italian cooking, roasted peppers are frequently used in antipasti, salads, and side dishes, often dressed in good-quality olive oil and vinegar to enhance their fruity and tangy undertones. In this salad, the peppers provide color, texture, and a slight earthiness that complements the creamy cheese.
A Reflection of Apulian Cuisine
The ingredients in this dish—burrata, roasted peppers, basil, and olive oil—are iconic to Apulia and the broader Mediterranean. Apulian cuisine is known for its deep reliance on seasonal and locally sourced ingredients, with dishes that highlight their natural flavors rather than rely on elaborate techniques. Extra-virgin olive oil, a staple of Apulian gastronomy, brings a peppery richness that ties all the components together. The addition of aged balsamic vinegar adds a splash of sweetness to counterbalance the richness of the burrata, creating a well-rounded dish.
This salad is perfect as a light lunch, starter, or side dish. It pairs wonderfully with crusty Italian bread, such as ciabatta or focaccia, to soak up the flavorful juices left by the dressed peppers and creamy burrata. For a more substantial meal, it complements grilled meats, seafood, or even pasta.
A Simple Yet Elegant Mediterranean Delight
The Apulia Burrata and Roasted Peppers Salad embodies the soul of southern Italy. It’s elegant in its simplicity, relying on just a handful of quality ingredients to create a dish that is both visually stunning and deeply satisfying. Whether served on a warm summer evening or as part of a cozy gathering, this salad is a celebration of Apulia’s rich culinary heritage.
Apulia Burrata and Roasted Peppers Salad
Equipment
- 1 Oven
- 1 Baking tray
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Tongs
Ingredients
- 2 small red bell peppers medium-sized, halved and deseeded
- 2 small yellow bell peppers medium-sized, halved and deseeded
- 2 medium balls of burrata fresh
- 4 tablespoons extra-virgin olive oil preferably from Italy
- 1 tablespoon balsamic vinegar aged
- 1 cup fresh basil leaves loosely packed
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 220°C (428°F). Line a baking tray with parchment paper.
- Place the halved red and yellow bell peppers on the baking tray, skin side up. Drizzle with 2 tablespoons of extra-virgin olive oil.
- Roast in the oven for about 15 minutes, or until the skins are charred and peel away easily. Allow them to cool slightly.
- Peel the charred skins from the peppers and slice them into strips. Transfer to a mixing bowl.
- Tear the burrata balls into pieces and add them to the roasted peppers.
- Gently toss the peppers and burrata with the remaining olive oil, balsamic vinegar, basil leaves, sea salt, and black pepper.
- Serve the salad in a shallow bowl or plate, arranging it so the burrata peaks through brightly colored peppers. Garnish with additional fresh basil if desired.