Easy yet elegant, this roasted bell pepper salad is a wonderful combination of flavors and textures. Perfectly roasted peppers, creamy burrata, and oversized sourdough croutons are the ideal base for a simple Italian dressing and fresh basil. This eye-catching recipe is always a 10 out of 10 side dish in the summer and early fall!
Hold your horses. I’ve got one more summer recipe for you before we enter the world of fall vegetables! September is a time of transition in the kitchen, during which I love to blend summer flavors with the heartiness of fall dishes.
This roasted bell pepper salad is a great way to enjoy end-of-summer peppers but with a little more oomph. Burrata and croutons make this a hearty side that can easily be upgraded to a main dish.
I love the simplicity, the texture, and the out-of-this-world flavor. And I hope you do too!
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Ingredients and Substitutions
- Roasted bell peppers: Follow the instructions for my Italian Roasted Peppers recipe. I also included instructions within this post’s recipe card. You can use only red peppers if you want their particular flavor (they’re often sweeter than other colors), or you can use a mix of colors like I did here! It’s up to you. Jarred roasted peppers also work, but I typically prefer roasting them myself. Use jarred if you want to cut back on prep time.
- Sourdough bread: You can swap in another bread of choice like a French or Italian variety. Anything that makes good croutons will work!
- Burrata cheese: I’m in love with balls of creamy burrata. Fresh mozzarella would of course be delicious too! Try feta or goat cheese for a different flavor profile if desired.
- Extra virgin olive oil: My favorite brand is Partanna.
- Honey: Use a little maple syrup if you don’t have honey.
- Red wine vinegar: Lemon juice, white wine vinegar, or apple cider vinegar are appropriate substitutes.
- Basil: I mean, come on…it’s the perfect addition right?! Feel free to add other fresh herbs!
- Sea salt flakes: Like Maldon brand. Optional but totally worth it to bring out the flavors!
Instructions
The full recipe card for roasted bell pepper salad is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Prepare the peppers for roasting by removing the seeds and stems and slicing in half lengthwise. Place cut side down on a baking sheet.
Roast until blistered. Peel off the skin and slice into strips.
While the peppers roast, cook the torn bread in a cast iron skillet (or other large skillet) in olive oil.
Combine the peppers and croutons on a serving dish. Nestle the burrata balls in the salad. Drizzle with the dressing, and don’t forget the basil!
Storage and Make Ahead
This recipe is best enjoyed right away. However, you can prep the ingredients ahead of time and wait to assemble it just before serving. Store the roasted peppers and dressing in separate airtight containers in the fridge. Keep the prepared croutons in an airtight container on the counter at room temp (away from sunlight). The croutons are best if used within 24 hours.
Additions
Want to elevate roasted bell pepper salad? Consider adding shredded chicken, bacon or pancetta, white beans, or chickpeas. It would be delicious with my Sautéed Chickpeas (Pan Fried). This recipe is also a wonderful side dish to a fish or chicken main dish.
Similar Recipes
If you’re swooning over this recipe, check out these other ways to use roasted peppers:
📖 Recipe
Roasted Bell Pepper Salad
Ingredients
Salad
- 4 bell peppers - seeds and stems removed; halved lengthwise
- 2 cups roughly torn sourdough bread
- 3 tablespoons extra virgin olive oil
- Salt - to taste
- Freshly ground black pepper - to taste
- 8 ounces burrata cheese - usually 4 balls
- ½ to 1 cup fresh basil leaves
- Sea salt flakes - for serving
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
Instructions
- Prepare the roasted peppers. You can do this up to a couple days in advance and store them in the fridge to cut back on prep time. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Slice the seeded peppers in half lengthwise and place cut side down on the baking sheet. Bake for 25 to 30 minutes until blistered.
- Optional step: Put the peppers in a bowl sealed tightly with plastic wrap while they are still warm. Let them sit for 10 minutes to help steam off the skin. You can also just remove the skin without doing this step, but it may be more difficult. Make sure the peppers are cool enough to handle, and run them under cool water while you remove the skin if needed. Refer to my Italian Roasted Peppers post if needed.
- Slice the peppers into strips of your desired size.
- While the peppers are roasting, prepare the sourdough bread. Warm the olive oil in a large cast iron skillet or other skillet over medium heat. Add the bread and stir to coat in oil. Season with salt and pepper. Cook, stirring occasionally, for about 5 to 7 minutes or until the bread is browned to your liking. Remove from heat.
- Combine the roasted peppers and bread on a serving dish or even individual serving plates. Nestle the balls of burrata on the other ingredients.
- In a measuring cup or bowl, whisk together the olive oil, red wine vinegar, and honey. Pour this over the salad and gently toss.
- Garnish with fresh basil leaves. Sprinkle with sea salt flakes.
- Serve and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- To make ahead, store the roasted peppers and dressing in separate containers in the fridge. Keep the croutons in an airtight container at room temp on the counter away from direct sunlight. The croutons will be best if used within 24 hours. Arrange the salad just before serving.
- Red bell peppers tend to have the sweetest taste when roasted, so use all red ones if that’s what you want. You can use an assortment of colors though like I did here.
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