Roasted Pepper Salad Royale with Burrata – Appetizer or First Course Yum-Oh-Lah

Cooking, Melissa's, Produce, Recipes, Videos By Apr 14, 2023

Roasting bell peppers adds a sweet, slightly smoky flavor. You can buy roasted peppers in a jar, but it’s so easy to do and the flavor is so much better. More delicious.

I love them napped with vinaigrette and served with burrata and toast/ On small plates it’s a first course, on a platter it’s a scoop-it-up appetizer.

To roast, Start by adjusting oven rack to about 5- to 8-inches below broiler element. Line a rimmed baking sheet with aluminum foil, leaving enough to overhang the sides. Place bell peppers in a single layer on foil. Broil about 5 minutes or until charred. Using tongs give the peppers a quarter turn and repeat until all sides are charred. Pull up sides of foil to enclose and set aside for 5 minutes. When cool enough to handle, peel and remove cores and seeds – tear into strips over a bowl, adding strips and juices to the bowl.

Vinaigrette next – plus fresh herbs, buttery green olives and capers. Toss and taste. Burrata in the center and toast on the sides.

Dig in!

Roasted Bell Pepper Salad with Burrata and Toast

Yield: about 6

2 red bell peppers

2 yellow bell peppers

1 1/2 tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

6 large buttery green olives, pitted, chopped, such as Castelvetrano

1 tablespoon drained capers

1 tablespoon minced Italian parsley

1 teaspoon minced fresh mint

Salt and pepper to taste

1 or 2 balls of burrata cheese

Toasted bread, halved 

1. Roast and prep bell peppers. Start by adjusting oven rack to about 5- to 8-inches below broiler element. Line a rimmed baking sheet with aluminum foil, leaving enough to overhang the sides. Place bell peppers in a single layer on foil. Broil about 5 minutes or until charred. Using tongs give the peppers a quarter turn and repeat until all sides are charred. Pull up sides of foil to enclose and set aside for 5 minutes. When cool enough to handle, peel, and remove cores and seeds – tear into strips, reserving juices when possible.

2. Add vinegar and oil; toss. Add olives, capers, parsley, mint, salt and pepper; toss. Spoon onto serving platter or plate (or cover and refrigerate up to three days – serve at room temp). Place burrata in center and surround with toast.

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