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Roasted Peppers and Burrata Salad

Rachel Quenzer
This Roasted Peppers and Burrata Salad is a lighter twist on some delicious Italian flavors. It's perfect for spring, summer and even warm fall days.
5 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, lunch, Main Course
Cuisine American, Italian


  • 3-4 red, yellow or orange sweet peppers
  • 8 oz. burrata This is about one container.
  • 6 Tbsp. olive oil, divided
  • 3 Tbsp. honey
  • 2 Tbsp. apple cider vinegar
  • 2 cloves of minced garlic
  • Salt and pepper to taste (Don't skimp!)
  • Crusty bread
  • Fresh thyme


  • Preheat oven to 425 degrees
  • Slice your peppers and brush each side with olive oil on a cookie sheet. Season them with generous amounts of salt and pepper on both sides too.
  • Bake them for 25-30 minutes. Flip them over once in between to ensure charing on both sides.
  • While the peppers cook, combine 3 Tbsp. of olive oil, the honey, apple cider vinegar and garlic in a bowl. Whisk to emulsify. Season with salt and pepper to taste.
  • Broil slices of bread with olive oil for two minutes. Make sure to watch these carefully!
  • When the peppers are done, plate them immediately and add the burrata to the top. Drizzle on the dressing, add your thyme and season with salt and pepper to taste.
  • Serve with the crusty bread and enjoy!
Keyword burrata salad, burrata salad recipe, roasted peppers, Roasted peppers and burrata salad