Fire Roasted Red Peppers and Burrata Salad

Fire Roasted Red Peppers and Burrata Salad

by rossella rago

Fire Roasted Red Peppers and Burrata Salad.



For 2 Person(s)

To marinate the peppers:

  • 1 12 ounce jar fire roasted Sweet Red Peppers

  • 1 tablespoon capers

  • 3 cloves garlic, sliced

  • 1/2 cup extra virgin olive oil

To dress the arugula salad:

  • 2 cups arugula

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons extra virgin olive oil

  • salt and fresh black pepper, as desired

To serve:

  • 1 Burrata

  • 1 tablespoon extra virgin olive oil


  1. Drain the fluids from the jar of the Fire Roasted Red Peppers and put the peppers in a bowl.

  2. With your hands slice all the peppers in strips.

  3. Add the extra virgin olive oil.

  4. Add the capers and garlic. Let the peppers marinate for 2 hours.

  5. In a bowl, add the arugula.

  6. Add the lemon juice and 3 tablespoons of extra virgin olive oil.

  7. Add salt and pepper as desired.

  8. Mix the arugula well and plate it.

  9. Drain the olive oil from the peppers and add them around the arugula.

  10. Place the Burrata on top of the arugula. Make an incision in the Burrata and drizzle some  extra virgin olive oil.

  11. Serve and enjoy!

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