Roasted Bell Pepper Salad

Oven roasted peppers, cast iron-kissed sourdough, and creamy burrata are delicious together in this easy salad! Don't forget the fresh basil, a drizzle of Italian red wine vinaigrette, and a pinch of sea salt flakes to tie it all together.

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Prep Time 30

Cook Time 30

Total Time 1

Servings 1.5-cup servings

Calories 414kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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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