My variation of classic bell pepper salad uses roasted instead of raw peppers! Perfectly tender 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, or easily upgraded main dish, in the summer and early fall!
This post was originally published in September 2024. It was updated with new photos and tips in July 2026.
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Lizzie’s Notes
Raw bell peppers are great and all, but have you tried roasting them?! Roasting leads to a deep caramelization of their flavors and intensifies their natural sweetness. They also develop a slightly smoky aftertaste and perfectly soft texture after spending time in the oven. My Italian heritage might make me biased, but I think roasted peppers are one of the best parts of summer cooking!
Speaking of that heritage, I leaned into Mediterranean-inspired flavors for this bell pepper salad. Creamy burrata oozes over the tender peppers, fresh basil adds pops of earthy flavor, and a simple combo of olive oil and red wine vinegar finish it all off.
In addition to being delicious, bell pepper salad also has health benefits! Colorful peppers provide antioxidant compounds, such as lutein and zeaxanthin, that protect eyes from damage. Plus, they’re an excellent source of vitamin C, a nutrient that supports the immune system. Tasty and nutritious? Sign me up!
Ingredients and Substitutions
- Roasted bell peppers: For everything you need to know about how to roast peppers in the oven, 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 (red, green, orange, and yellow bell peppers) 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 in this bell pepper salad!
- Burrata cheese: I’m in love with balls of creamy burrata. Fresh mozzarella would of course be delicious too! Try feta cheese 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, such as fresh dill, frseh parsley, or dried oregano!
- Sea salt flakes: Like Maldon brand. Optional but totally worth it to bring out the flavors! Sub kosher salt if needed.
How to Make Bell Pepper Salad
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Prepare the peppers for roasting. Remove the seeds and stems and slice in half lengthwise. Place cut side down on a baking sheet.
Roast until blistered.
Peel off the skin. If they are too hot to touch, remove the skin while running them under cool water.
Slice into strips.
Cook the torn bread. Use a cast iron skillet for best results. Cook until the bread is browned and crunchy to your liking.
Make the dressing. Whisk the oil, vinegar, and honey together in a small bowl until the honey dissolves.
Assemble the salad. Combine the peppers and croutons on a serving dish. Nestle the burrata balls in the salad. Drizzle the dressing over the ingredients.
Serve. Garnish with fresh basil and a sprinkle of flaky salt.
Variations and Add-Ins
- Boost the protein. To make it a main dish, add shredded or grilled chicken, bacon or pancetta, white beans, or pan-fried chickpeas.
- Add a briny flair. Add green olives or capers.
- Make it green. Serve over baby arugula or spinach.
- Add onion or garlic. Raw or pickled scallions, red onion, or shallots would be delicious. You can also add a minced garlic clove to the dressing.
- Mix up or use a different dressing. Add Dijon mustard and red pepper flakes to the recommended dressing for more flavor. Italian, balsamic, and lemon herb vinaigrettes are all dressings that pair well with bell pepper salad. To mix it up, add a scoop of pesto or hummus.
- Add some crunch. Mix in chopped English cucumber, cherry tomatoes, pine nuts, or sunflower seeds.
- Increase the fiber. Add a whole grain, such as farro or quinoa. See my Italian Farro Salad for another idea.
Serving Ideas
Serve this salad warm or chilled. It makes a great appetizer or side to fish or chicken for a summer dinner. It’s also perfect for cookouts and picnics! I love to enjoy it with my Grilled Cod Foil Packets with Vegetables, Spinach Feta Salmon Burgers, or Healthy Spinach Chicken Meatballs.
Storage and Make-Ahead
This recipe is best enjoyed right away. If you have leftovers, keep them in an airtight container in the refrigerator for 1 to 2 days. The croutons will get a little soggy as they sit in the dressing.
You can also prep bell pepper salad ingredients ahead of time and wait to assemble it just before serving. To store roasted peppers made in advance, place them in glass jars or other airtight containers. I like to add a little olive oil and salt. Seal tightly and refrigerate for up to 3 to 4 days.
Store the dressing in a separate airtight container 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.
More Roasted Pepper Recipes
- Bruschetta with Mushrooms and Roasted Peppers
- Grilled Panzanella Salad (Bread Salad)
- The Best Veggie Cheese Sandwich
- Italian Roasted Red Pepper Sauce
- Roasted Eggplant Red Pepper Dip
- Vegetarian Italian Stuffed 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 or parchment paper. Slice the seeded peppers in half lengthwise and place cut side down on the baking sheet.
- Bake for 25 to 30 minutes or until wrinkled and blistered with dark brown spots. Remove from the oven.
- 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.
- Peel off the pepper skins. 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 about ½-inch thick.
- 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 torn 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 within the other ingredients.
- In a measuring cup or bowl, whisk together the olive oil, red wine vinegar, and honey until the honey dissolves. 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
- Make ahead: Prep the roasted peppers and dressing up to 3 or 4 days in advance. Store 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.
- Leftovers: This salad is best enjoyed right away. If you have any left, keep it in an airtight container in the fridge for 1 to 2 days. Keep in mind the croutons will get a little soggy sitting in dressing.
- Flavor note: 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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