Roasted Bell Pepper Salad with Burrata
I’m always looking for ways to turn simple ingredients into something elegant and satisfying — something that feels like a celebration, even if it’s just a weekday lunch. This roasted pepper salad came to life when I had a few too many bell peppers in the fridge and a ball of burrata begging to be used.
Roasting the peppers brings out their natural sweetness and softens them just enough to melt on the fork. Add in torn, toasty bread, a scoop of burrata that oozes into every bite, and a drizzle of good olive oil with chili flakes and cracked pepper, and suddenly you’ve created a dish that’s rustic, beautiful, and bursting with flavor.
It’s the kind of salad I love to serve on a big platter — colorful, casual, and always met with “oohs” when it hits the table.
Why You’ll Love This Recipe:
Beautiful & impressive – A show-stopping dish with very little effort
Vibrant flavors & textures – Sweet roasted peppers, creamy burrata, and crunchy bread
Perfect for entertaining – Serve as a starter, side, or even a light main
Customizable – Add protein, herbs, or swap out veggies
Naturally vegetarian & wholesome – Clean, simple ingredients that shine
Ingredients List:
bell peppers (red, orange, and yellow)
extra virgin olive oil
salt
pepper
burrata cheese
baguette or rustic bread (or use large croutons)
butter (optional, for toasting bread)
chili flakes
fresh thyme leaves (or a few sprigs for garnish)
Optional Add-Ons:
Fresh basil leaves
Toasted pine nuts or walnuts for crunch
Lemon zest for brightness
There are 3 Steps To Making This Recipe:
Step 1: Roast the Peppers
Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Place bell pepper halves cut side down on the sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes until the skins are slightly blistered and the peppers are tender. Remove from oven and let cool slightly. You can leave the skins on or peel them off if you prefer a silkier texture.
Step 2: Toast the Bread
While peppers roast, heat a skillet over medium heat. Add torn bread with a drizzle of olive oil or a bit of butter. Toast for 5–7 minutes until golden and crispy, tossing occasionally. Set aside.
Step 3: Assemble the Salad
Arrange roasted peppers on a large serving platter. Tear or spoon burrata over the top in a few rustic clumps. Scatter toasted bread/croutons over everything. Drizzle with more olive oil, sprinkle with chili flakes, cracked black pepper, and fresh thyme leaves. Serve warm or at room temperature.
Tips to Make This Recipe Your Own:
Add protein: Top with grilled chicken, chickpeas, or a poached egg for a heartier meal.
Use different cheeses: Try fresh mozzarella, whipped ricotta, or goat cheese instead of burrata.
Add acidity: A splash of white balsamic vinegar or lemon juice balances the creaminess beautifully.
Switch up herbs: Basil, oregano, or tarragon would also work well in place of thyme.
Go grilled: Grill your bread and peppers instead of roasting for extra smoky flavor.
Storage Tips:
Best served fresh: This salad is at its best right after assembling, while the bread is crisp and burrata is cool.
To make ahead: Roast peppers and toast bread ahead of time. Assemble just before serving.
Leftovers: Store any leftovers in an airtight container for up to 2 days. Note that the croutons will soften, but it still makes a great next-day lunch.
Burrata tip: If using leftover burrata, keep it in its brine and use within 2 days.
Substitution Tips:
Peppers: Use roasted cherry tomatoes, zucchini, or eggplant if peppers aren’t in season.
Bread: Use gluten-free bread or store-bought croutons in a pinch.
Dairy-free: Skip the cheese and add avocado or a dairy-free creamy dressing.
Herbs: Don’t have thyme? Use chopped parsley or dill for a twist.
Final Thoughts:
This roasted bell pepper salad with burrata and toasted bread is what I call effortless elegance. It’s the kind of dish that works in every season — cozy enough for fall but vibrant enough for summer. It’s rich and creamy from the burrata, balanced by the sweetness of roasted peppers, and brightened with herbs and spice.
Whether you serve it as a dinner party starter, a holiday side dish, or a light solo lunch, this salad delivers color, flavor, and texture in every bite. It’s one of those recipes that proves you don’t need a long list of ingredients to make something truly special.
Looking for more Appetizer Recipes? Try my popular recipes below:

Roasted Bell Pepper Salad with Burrata
A warm, vibrant salad of roasted red, orange, and yellow bell peppers, torn golden croutons, and creamy burrata, finished with a drizzle of olive oil, chili flakes, and fresh thyme.
Ingredients
- 3 bell peppers (red, orange, and yellow), halved and seeded
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- Salt & cracked black pepper, to taste
- 1 ball burrata cheese (about 4 oz)
- 1½ cups torn baguette or rustic bread (or use large croutons)
- 1 tablespoon butter (optional, for toasting bread)
- ½ teaspoon chili flakes (or to taste)
- 1 teaspoon fresh thyme leaves (or a few sprigs for garnish)
- Balsamic glaze drizzle
- Fresh basil leaves
- Toasted pine nuts or walnuts for crunch
- Lemon zest for brightness
Instructions
Notes
Peppers: Use roasted cherry tomatoes, zucchini, or eggplant if peppers aren’t in season.
Bread: Use gluten-free bread or store-bought croutons in a pinch.
Dairy-free: Skip the cheese and add avocado or a dairy-free creamy dressing.
Herbs: Don’t have thyme? Use chopped parsley or dill for a twist.
Nutrition Facts
Calories
189Carbs
12 gCholesterol
8 mgFat
16 gFiber
3 gNet carbs
9 gProtein
2 gSat. Fat
5 gSodium
69 mgSugar
7 gNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.