This salad puts two ingredients together that genuinely belong side by side: sweet, smoky roasted bell peppers and fresh burrata, dressed simply with olive oil, aged balsamic, and basil. It comes together in 45 minutes and is substantial enough to stand on its own as a meal. The key is treating each component with a little care โ the payoff is a plate that looks impressive and tastes even better.
Why this recipe works
Two things make this salad succeed. First, roasting the peppers at high heat โ 220ยฐC (428ยฐF) โ concentrates their natural sugars and adds a light char that gives the finished dish real depth. A lower temperature just steams them soft without that flavor. Second, the dressing is minimal on purpose: good olive oil, a splash of aged balsamic, salt, and pepper. Burrata is rich and mild, so it needs the acidity of the vinegar to cut through it. Too much dressing and you drown the cheese; too little and the peppers taste flat. The balance here is deliberate, and it works.
Substitutions that actually work
- Burrata: The recipe card already notes fresh mozzarella as a backup. If you want to keep the creaminess closer to the original, drain the mozzarella and slice it thick, then drizzle a small spoonful of heavy cream over the top before serving.
- Aged balsamic vinegar: Aged balsamic is thicker and less sharp than standard balsamic. If you only have regular balsamic, simmer it in a small saucepan for 3โ4 minutes until slightly reduced โ it will mellow and cling better to the peppers.
- Bell peppers: Orange peppers work just as well as red or yellow. Avoid green bell peppers here; theyโre too bitter and donโt sweeten the same way under heat.
Storage and make-ahead
Roast and peel the peppers up to two days ahead โ store them in an airtight container in the fridge, covered with a little olive oil to keep them from drying out. The burrata, however, should be added fresh on the day you serve it; it breaks down quickly once torn and does not hold well overnight. Dress it at the table โ a pre-dressed salad goes limp fast, and the burrata will weep into the dressing and turn watery. If youโre serving this as a meal and want to prep ahead, keep the pepper strips, dressing, and basil separate until the last five minutes.
Mistakes to avoid
- Skipping the cooling step before peeling: If you try to peel the peppers while theyโre still hot, the flesh tears and you lose the strips. Give them at least 10 minutes to cool โ the skins slip off cleanly.
- Not drying the peppers after peeling: Roasted peppers release a lot of liquid. Pat them with a paper towel before adding the dressing, otherwise the oil and balsamic wonโt coat them properly and the whole salad ends up watery.
- Using cold burrata straight from the fridge: Cold burrata is firm and doesnโt open up the way it should. Take it out of the fridge 15โ20 minutes before serving so it softens and the creamy center loosens.
- Under-seasoning the peppers: Season the pepper strips in the bowl before adding the burrata, not just at the end. Peppers need salt to taste like themselves, and adding it only at the finish means the seasoning sits on top rather than working through the dish.
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
- ยฝ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 220ยฐC (428ยฐF). 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.
Notes
Nutrition
FAQ
Can I roast the peppers on a gas burner instead of in the oven?
Yes, and it works well. Hold each pepper half over a medium-high gas flame with tongs, turning until the skin is blackened all over, then transfer to a bowl and cover with a plate for 10 minutes before peeling. The char flavor is slightly more pronounced than oven-roasting, which pairs nicely with the mild burrata.
How do I make this more filling as a main meal?
Add a thick slice of toasted ciabatta or focaccia on the side to soak up the juices โ it makes a real difference to how satisfying the plate feels. You could also add a handful of white beans (drained and rinsed) tossed with the peppers; they add protein and bulk without changing the flavor profile.
Where do I find burrata, and how do I know itโs fresh?
Most well-stocked grocery stores and Italian delis carry burrata, usually near the fresh mozzarella. Fresh burrata should be stored in water or whey, feel soft but not slimy, and have a clean, milky smell โ if it smells sour, skip it.
Can I use jarred roasted peppers instead of roasting my own?
You can, and it cuts the prep time significantly. Drain them thoroughly and pat dry before using, since jarred peppers are packed in brine that will dilute the dressing. The flavor will be milder and less smoky than freshly roasted, but the salad still works.