Burrata Salad with Grilled Peppers

Ingredients

• 1 piece Butterheart tomato (Ripe, about 200 g)
• 1 piece Green bell pepper (Grilled, seeded and sliced into strips)
• 1 piece Red bell pepper (Grilled, seeded and sliced into strips)
• 200 g Burrata (At room temperature to ease slicing)
• 30 ml Extra virgin olive oil (For the vinaigrette and final drizzle)
• 15 ml Balsamic vinegar (Adds a touch of acidity)
• 5 ml Garlic puree (Optional, for a subtle flavor)
• 1 pinch Herbes de Provence (Provence salt, black pepper and fresh basil added separately)
• 1 pinch Provence salt
• 1 pinch Ground black pepper
• 5 leaves Fresh basil (For final garnish)

Instructions

1. Grill the peppers

   Place the whole peppers on the hot grill. Grill them, turning regularly, until the skin is blackened and blistered on all sides.

   Time: PT12M

2. Steam the peppers

   Place the grilled peppers in a resealable plastic bag, seal tightly and let rest for 5 minutes. The steam loosens the skin.

   Time: PT5M

3. Peel and slice the peppers

   Open the bag, remove the loosened skin, seed the peppers and cut them into thin strips lengthwise.

   Time: PT5M

4. Cut the tomato

   Wash the tomato, remove the stem, slice it, then cut the slices into dice about 1 cm.

   Time: PT5M

5. Prepare the vinaigrette

   In a bowl, whisk together the olive oil, balsamic vinegar, garlic puree, Herbes de Provence, salt and pepper until emulsified.

   Time: PT3M

6. Mix the vegetables with the vinaigrette

   In a salad bowl, combine the tomato dice, pepper strips, then pour the vinaigrette and toss gently.

   Time: PT3M

7. Plate the dishes

   Divide the vegetable mixture onto two (or three) white plates, place the burrata ball in the center, drizzle with olive oil and scatter fresh basil leaves.

   Time: PT3M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

10 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Butterheart tomato: Roma tomato, Beefsteak tomato
• Instead of Green bell pepper: Yellow bell pepper, Orange bell pepper
• Instead of Red bell pepper: Yellow bell pepper, Green bell pepper
• Instead of Burrata: Buffalo mozzarella, Fresh goat cheese
• Instead of Extra virgin olive oil: Canola oil, Grape seed oil
• Instead of Balsamic vinegar: Red wine vinegar, Lemon juice
• Instead of Garlic puree: Fresh minced garlic, Garlic powder
• Instead of Herbes de Provence: Dried thyme, Dried oregano
• Instead of Provence salt: Sea salt, Marine salt
• Instead of Ground black pepper: White pepper, Espelette pepper
• Instead of Fresh basil: Mint leaves, Cilantro leaves

Equipment Needed

• Grill or grill pan
• Kitchen tongs
• Resealable plastic bag
• Chef's knife
• Cutting board
• Medium bowl
• Mixing spoon
• White plates

Critical Steps — Do Not Skip

• Grill the peppers until the skin blackens
• Steam the peppers in the plastic bag to facilitate peeling
• Peel the peppers without damaging them
• Handle the burrata gently so it stays intact

Chef Tips from the Video

• Use medium-sized peppers for even cooking.
• Choose high-quality burrata, preferably from buffalo milk, for an ultra‑creamy texture.
• A drizzle of reduced balsamic vinegar can add a touch of sweetness and color.

Troubleshooting

Storage

Refrigerator: Keep the burrata in its original packaging in the refrigerator (up to 2 days). The salad can be stored separately, vinaigrette apart, for 1 day chilled.

Freezer: Do not freeze the burrata or the salad; the texture would deteriorate.

Room temperature: Serve immediately or consume within 2 hours at room temperature.

Make-Ahead Tips

• Grill the peppers the day before and store them in an airtight container in the refrigerator.
• Prepare the vinaigrette ahead of time and keep it chilled.
• Slice the burrata just before serving to preserve its creamy texture.