Apulia Burrata and Roasted Peppers Salad
This delightful Apulia Burrata and Roasted Peppers Salad draws inspiration from the sun-kissed region of Apulia in Italy. Burrata, with its creamy center, pairs exquisitely with smoky roasted peppers, bringing a taste of southern Italy to your table.
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.
Notes
For a smoky kick, try adding a pinch of smoked paprika to the salad dressing. If burrata is unavailable, fresh mozzarella can be a substitute, though the creamy indulgence will differ.
Nutrition
Calories: 150kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 0.4mgSodium: 585mgPotassium: 182mgFiber: 1gSugar: 2gVitamin A: 1554IUVitamin C: 116mgCalcium: 23mgIron: 1mg
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